Wash guvar and dry it completely. Cut the head and tail (top and bottom parts) and discard them. Cut it into medium-sized pieces and chop all of them the same way.

In a pan, add 4-5 tbsp oil. Add ½ tsp ajwain and a pinch of hing. Add guvar and fry it on medium to high flame till it is cooked 80-90%.

Meanwhile, in a mortar-pestle, add 8-10 garlic cloves, a pinch of salt, and 1 tbsp Kashmiri red chilli powder. Crush it.

Take out the ground paste into a mixing bowl. Add 1 tbsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp kitchen king masala, and ½ cup water. The masala paste is ready. Keep it aside.

Now add ½ cup chopped onion into guvar and cook till the onion becomes translucent.

Then add ½ cup tomato puree and salt to taste. Mix well and cook the puree till oil releases from its sides.

Now add the prepared masala paste and 1 tbsp kasuri methi. Mix well.

Cover and cook the sabzi on low flame for 5-7 minutes, allowing the masala to absorb into guvar.

Meanwhile, in a mixing bowl, add 1 cup besan, salt to taste, a pinch of hing, ¼ tsp ajwain, 1 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp sugar, 1/8 tsp baking soda, ½ tsp lemon juice, and 1 tbsp oil. Mix well.

Add 2-3 tbsp water and knead the dough. Now divide the dough into two equal parts and roll it into thin logs (refer to the video).

Cut the logs into medium-sized pieces and keep them aside.

Now in a pan, add 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, some curry leaves, and a pinch of hing. Saute it.

Add 2 cups of water and salt. Bring it to a boil. Add the prepared gathiya into boiling water and cook till it becomes double in size; it requires 7-8 minutes.

Now check the guvar sabzi; it should be cooked properly with the masala. Add the prepared gathiya with flavorful water and mix well.

Add 1 tsp lemon juice and 1 tbsp jaggery. Mix well. Cover and cook the sabji for 3-4 minutes.

Garnish with coriander leaves and serve guvar gathiya nu shaak with roti.