Wash guvar and dry it completely. cut the head and tail (top and bottom part) and discard them.

Cut into half and chop all in the same way.

Heat the oil in a pan add guvar and fry them on medium-high flame. Stir it occasionally.

Meanwhile in a mortal-pestle, add garlic cloves, red chili powder, coriander powder, cumin seeds, fennel seeds, sesame seeds, chavanu, and gathiya. Make it into a coarse powder. Masala is ready.

After 7-10 minutes, check by breaking a guvar with a spatula. If it breaks easily without any effort means, it is cooked and tender. Take it out into a plate and keep it aside.

Now in the same pan, add carom seeds, hing, and cumin seeds. Sauté for a minute.

Add ginger and green chilli paste. Sauté it.

Then add chopped tomatoes, turmeric powder, and salt. Cook till tomato becomes soft and mashy.

Now add prepared masala and cook till oil separates from its sides.

Add fried guvar and mix it with masala.

Then add water and mix well. cover and cook sabji for 5 minutes on low flame.

Add jaggery, garam masala, and lemon juice. Mix well.

Garnish with coriander leaves and serve.