Wash and prepare the parwal by peeling alternate strips and cutting it in half lengthwise.

Grind ginger, tomatoes, and watermelon seeds into a smooth paste.

Heat sunflower oil in a wok and sauté the parwal until nearly cooked. Remove and set aside.

In the same wok, add more oil if needed, along with a bay leaf.

Add the tomato and ginger paste and fry until the raw smell disappears.

Incorporate red chili powder, coriander powder, cumin powder, and garam masala powder into the gravy.

Add the partially cooked parwal to the gravy, and introduce some water.

Simmer and cook the Parwal Masala for about 5 minutes, allowing the masala to coat the parwal.

Adjust salt and spices to your taste.

Transfer the Parwal Masala to a serving bowl and serve hot.