A favourite east Indian recipe with a vegetable that is Indian in origin.
To serve: 6

Green parwal - 250gms.
(peeled, cut into halves)
Turmeric powder - 5 gm.
Cumin (whole) - 3 gm.
Coriander powder - 5 gm.
Asafetida - a pinch.
Sugar - 2 gm.
Ghee (clarified butter) - 5 gm.
Green Cardamom - 2 nos.
(whole)
Cinnamon (whole) - 1 cm.
Potatoes cut into halves - 100 gm.
Ginger paste - 10 gm.
Chili powder - 2.5 gm.
Cumin powder - 7.5 gm.
Bay leaf - 1 no.
Oil - 38 ml.
Salt to taste.

In a pan heat 1 tbspn oil and add whole cumin seeds, till they crackle. Add asafetida and all other spices. Add 1 tspn water and fry for 7-10 mins on low heat.In a wok heat oil and fry parwal and potatoes, then add to the spice mixture, stir and add salt. Pour 3 1/2 cups. of warm water and allow to simmer . Add sugar , ghee and ground green cardamom and cinnamon, and cook till gravy thickens. Serve hot with rice.