Crunchy parwal dry

Well, you must be thinking why so many parwal recipes suddenly! Yes, you guessed it right. I had some good stock of parwal at home, thanks to my good friend Madhuri who shopped lots of Indian veggies for me from Toronto. So needless to say, next few recipes will be all various kinds of veggies. Anyway, this parwal recipe is very simple and yet very delicious and goes very well with parathas or with rice-daal. And here is the simple recipe:

Ingredents:
8 parwals cut in 4 pieces lengthwise (don't peel them)
1 onion chopped length wise
2 tbsp oil
1 tsp chana daal
a pinch asafoetida
1/2 tsp mustard seeds
4 whole red chillies
salt to taste
1/2 tsp amchur powder

Heat oil in a pan. Add mustard seeds and asafoetida. When mustard seeds cracle, add chana daal. After 1 minute, add whole red chillies. Now add onions and salt and fry well. Put parwal pieces and cover the lid and keep it on medium-low for 5-8 minutes. Remove the lid and let parwal cook slowly at sim. It takes long time (30-40 minutes) but makes parwal really crispy. Finally add the amchur powder and cook for another minute. Serve hot.