Parval ki Chutney

scrape off the outer skin on the parwal and wash and dry it with a towel

Roast the all of them on the gas on a medium to low flameuntil the skin becomes a lil dark. the whole of it isn't going to get black..just roast it till it's insides are squishy.remeber to turn them at regular intervals so that it cooks evenly

once roasted let it cool. you can remove the blackened skin off but I didn't since I like it that way

In a grinder put the parwal, dry red chillies, garlic and salt to taste. you can replace the red chillies with green chillies also..used the red chillies since i didn't have the green once and it does taste better with red ones

Grind it into a thick paste...not too fine...just coarse

Serve it with rice and dal...also can be served with rotis.