Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.
Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside.
Heat remaining oil & temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.
Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry.
Add the fried parwals and salt. Mix everything well.
Add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens.
Serve as a side dish with either rice or chapattis.
