Wash parwal and trim both ends.
Scrap with a knife and slice lengthwise.
peel and slice potatoes .
Heat oil in a heavy and wide pan.
Add cumin seeds and when it start to crackle add asafoetida.
Now add turmeric powder and sliced potato and parwals.
Add salt and mix well.
Cover the pan with a lid and cook on low heat.
Stir 2-3 times in between.
When potato become soft then add chopped tomato and all the spices
Mix well and then again cover with the lid and cook for about 2 minutes on low heat
Stir 2 times in between, so it will not stick or burn at the bottom of the pan
Add chopped coriander and mix.
Serve with rice or any Indian bread