Rinse parvals under water. Dry them with a paper towel. Make a vertical cut in the middle. Then slice each half again into four thin pieces lengthwise.

In a wide skillet, heat vegetable oil. Add and toast minced garlic and curry leaves.Next add the cumin and mustard seeds. When mustard seeds start to pop, add the parval pieces. Mix and cover the skillet. Cook on medium heat for about five to ten minutes. Covering the skillet . When they start to get tender, remove the lid. Sprinkle turmeric, red chilli flakes and salt. Toss gently and cook for another five minutes, until the parwal turn to crisp