Peel the parwals as shown in the picture. Trim both the ends, make longitudinal slits from both the top and bottom ends taking utmost care that the parwals are intact.
Marinate the parwals with a little salt and turmeric powder.
Heat 1 tbsp oil in a pan, fry the parwals over a medium flame till they are light brown and tender. Keep aside on a kitchen absorbent towel.
In a separate pan, heat the remaining oil. Throw in the hing, cumin seeds , whole dry red chillies and bay leaves, allow the spices to splutter.
Add the tomato puree, ginger paste, green chilli paste, remaining turmeric powder and a little salt. Cook over a medium flame till the oil starts to release from the masala.
Add the fried parwals, give it a hearty stir, cook for a further 4-5 minutes. Splash a little water if it is getting a bit too dry.
Reduce the flame to low, carefully pour the milk while stirring continuously (Lowering the flame and stirring continuously are critical as you do not want the milk to curdle).
Add the sugar, adjust seasonings.
Continue to cook over a low flame till the gravy thickens, reckon another 5 minutes or so. Serve hot.
