Take 250 gm parwal
Scrape them well
Make a side slit
Boil with milk- enough to cover them.
Milk should be absorbed
Take some ghee (desi) and saute them
Sprinkle kali mirch &salt and stir
Eat with roti or paratha

Recipe sent by my friend Mrs Zeba Hussain

Ingredients
For kofta
1/4 kg Kathhal ( peeled & steamed)
1/4 tsp ginger paste
Pinch garam masala
Salt to taste
Chopped green chilli & green coriander
1/2 cup roasted besan

If you have a good masher, mash it manually or else 1 cycle in the blender.

Shape into balls.
Deep fry or use air fryer

Method
Heat oil. Put in a pinch of methi seeds
1 tbsp ginger garlic paste
Paste of a small onion , red chilli and garam masala. Salt to taste.
Roast well till masala is done. Smells roasted and integrated , which means no smell overpowers you separately esp garlic.
Add 1 cup water and add the fried kofta

Serve hot with rice or roti

Ingredients
250 gm big green chillies,  de seeded
1 1/2 kg onions sliced
150 gm tamarind, soaked in hot water, squeezed and strained
1/2 tsp cumin seeds
1/2 tsp kalonji
1/2 tsp rai
1/4 tsp methi seeds
1 -2 bay leaves
Few kadi  patta
150 ml oil
Oil for frying

Dry roast and grind into a paste
50 gm sesame seeds
50 gm ground nuts
50 gm dry coconut

Make a paste of
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
Red chilli powder  to taste
3 tbsp coriander powder
Salt to taste

Method
1. Heat oil
2. Fry green chillies  & keep aside
3. In the same oil add one by one cumin seeds,kalonji seeds, rai, bay leaves,  methi seeds, & kadi patta

4. Add onions and fry till golden brown
5. Add the ginger garlic paste, turmeric,  coriander, red chilli powder and salt

6. Add the  prepared paste of sesame seeds, ground nut and dry coconut

7. Stir and cook till oil separates.

8. Now add the fried green chillies and cook for 5 min ( green chilli should be tender)

9. Finally add the tamarind  juice and cook till done

10. Serve with rotis

This recipe from Dastarkhwan e Shamsabad by Hina Abbas & Roohi Safawi