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Thali recipe | Kankoda nu shak recipe | methi bajra roti recipe | masaledar green chilli fry

kankoda nu shak with methi bajra roti and masaledar marcha is easy to make kathiyawadi village thali with all the basic ingredients from your kitchen.  kankoda nu shak is a simple dry curry made with a spiny gourd (kantola) and Gujarati style masala. It is served with methi bajra roti and tasty masaledar green chili. This rainy season does make this wonderful village-style food and enjoy its mouthwatering taste along with friends and family!

The key to making tasty thali recipe at home are

For kankoda (kantola) nu shak

  • Firstly, Cut kankoda into two parts and make a slit on it, so it will easily coat with masala and absorb flavor easily.
  • Secondly, Crushed peanuts and sesame give a nutty taste to the sabzi. Also, I made masala a little spicy but if you do not like the curry to be spicy, then reduce the amount of chili powder.
  • Lastly, bharela kankoda taste great the next day, as it absorbs masala well.

For bajra roti

  • Firstly, follow the proportion (1:1 ratio) of bajra flour and water accurately. Also, make sure to knead the dough really well, if there are cracks then roti will not puff up.
  • Secondly, once the dough is prepared, immediately start preparing the rotis. the dough should not be kept for a longer time as it will lose its moisture and would turn brittle.
  • lastly, cook roti on medium flame, also sprinkles some water on top of raw rotis once it is transferred to tawa. moisture would help rotis to turn soft and fluffy.

For masaledar green chilli fry  

Do not overcook chillies, keep them slightly crunchy.

Please do visit my other related recipe collection like

Recipe Video

Thali recipe | Kankoda nu shak recipe | methi bajra roti recipe | masaledar green chilli fry

Author Nehas Cook Book
2.25 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings


For kankoda nu shak

  • 350 grm kankoda or kantola or spiny gourd

For masala

  • 3 tbsp roasted peanuts
  • 2 tbsp white sesame seeds
  • 3 tbsp papdi gathiya
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • 2 tbsp jaggery
  • 1 tbsp lemon juice
  • Some coriander leaves

For sabzi

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 2 dry red chlli
  • 1 inch cinnamon
  • 1 star anise
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ½ cup chopped tomatoes
  • Salt to taste
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp sugar
  • Fry kankoda coated with masala
  • 2-3 tbsp water to sprinkle
  • 1 tsp lemon juice
  • Some coriander leaves

For Bajri ni rotli

  • 2 cup water
  • Salt to taste
  • 2 cup bajra flour
  • 1 tsp oil
  • Dry flour for dusting

For masaledar green chilli fry

  • 250 grm green chilli
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp black salt
  • 1 tsp slightly crushed fennel seeds
  • 1 tsp dry mango powder
  • ½ tsp sugar
  • ¼ tsp garam masala
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp kalonji
  • Salt to taste


Making kankoda nu shak

  • Wash kankoda and dry it completely. cut the kankoda head and then cut it into half.
  • Now in a mortal-pestal, add roasted peanuts, white sesame seeds and papdi gathiya. Crush it into coarse powder.
  • Add mixture into mixing bowl, then add salt, turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, jaggery, lemon juice and some coriander leaves. Mix well and masala is ready. Keep it aside.
  • Heat the oil in a pan on medium heat. Add kankoda and fry it on mediu-high flame till it become 80% cooked. Take out fried kankoda into plate.
  • Now sprinkle prepared masala on fried kankoda and keep it aside.
  • Then in a kadai, add 4-5 tbsp oil. Then add cumin seeds, dry red chilli, cinnamon and star anise. Saute it.
  • Now add green chilli paste and ginger paste. Saute it.
  • Then add chopped tomatoes and salt. Saute till tomato become soft and mashy.
  • Now lower the flame, add turmeric powder, coriander powder, red chilli powder and sugar. Saute it.
  • Then add fried kankoda with masala and mix with gravy.
  • Sprinkle some water, cover and cook sabji for 5-7 minutes on low flame.
  • Switch off gas, add lemon juice and some coriander leaves.
  • Serve kankoda nu shak with methi bajra roti and fry green chilli.

Making methi bajra roti

  • In a pan, add oil, chopped methi leaves and salt. Saute for a minutes.
  • Then add water and bring water to boil..
  • When water starts to boil, lower the flame and add flour mixture in it. mix well with rolling pin.
  • Switch off gas. Cover and steam dough for 2 minutes.
  • Now add flour mixture into large pan and knead into smooth dough. The dough should be smooth and soft. add little hot water if dough is not properly bind.
  • Now take a medium size ball and flatten it out between your palm.
  • Then place it on rolling board and dust some dry flour on it to prevent from sticking while patting it.
  • now pat gently with one hand and roll it slightly with rolling pin,.
  • Heat the tawa and add roti on it. keep the flame medium and cook roti till slightly brown spots from both the sides.
  • Apply some ghee on roti and serve with kankoda nu shak.

Making masaledar green chilli fry

  • Cut green chilli into medium size roundels, keep it aside.
  • Now in a mixing bowl, add turmeric powder, coriander powder, red chilli powder, black salt, slightly crushed fennel seeds, dry mango powder, sugar and garam masala. Mix well.
  • Then in a kadai, add 2 tbsp oil, mustard seeds, cumin seeds and kalonji. Saute it.
  • Now add chopped green chilli and saute it on high flame for 1 minutes.
  • Then add prepared masala and salt. Mix well.
  • Cover and cook for 1 minutes on low flame.
  • Serve masaledar green chilli with methi bajra roti.


For Kantola nu shak
  • Do not remove soft seeds for kantola.
  • You can use bhavnagari gathiya or roasted gram flour instead of papdi gathiya
  • Fry kantola on medium-high flame till it cooks 80% and become slightly soft.
  • Sprinkle masala on fry and slightly hot kantola, so masala flavor absorbs in it.
  • Cover and cook sabzi on low flame, so masala absorbs in it and kantola is properly cooked.
For Methi bajra roti
  • The proportion of water and bajri flour should be equal.
  • Add bajri flour gradually and mix with boiling water.
  • Switch off the gas and steam flour for 2 minutes.
  • Knead the soft and smooth dough.
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