In a pressure cooker, add 2 tbsp oil, ½ tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, and ½ tsp ajwain. Sauté for a few seconds.

Add ½ tsp turmeric powder and mix well.

Add 200 grams guvar and salt to taste. Sauté well.

Add ¼ cup hot water and mix well.

Cover with the lid and pressure cook on high flame for 2 whistles.

Once the pressure releases naturally, open the cooker. The guvar should be properly cooked.

Now in a mortar-pestle, add 5-6 garlic cloves, a pinch of salt, and 1 tsp red chilli powder. Coarsely crush it. Kathiyawadi style garlic chutney is ready.

Then in a mixing bowl, add the garlic chutney, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tbsp coriander powder, ½ tsp kitchen king masala, and ¼ cup water. Mix well. The masala paste is ready.

Now in a mortar-pestle, add 3 tbsp peanuts and 3 tbsp sesame seeds. Crush them coarsely and keep aside.

Then in a kadai, add 4 tbsp oil, a pinch of hing, and 2 tbsp gram flour (besan). Sauté well.

Add the prepared masala paste and sauté until the oil releases from the sides.

Now add the coarsely crushed peanut and sesame seed powder and sauté again.

Switch off the gas and let the gravy cool slightly. Add ½ cup curd and salt to taste. Mix well.

Switch on the gas again and sauté the gravy until the oil releases from the sides.

Then add the boiled guvar and mix well. Add ½ cup water and mix properly.

Now add 1 tbsp jaggery and ½ tsp garam masala. Mix well, cover, and cook the sabzi on low flame for 5 minutes.

Kathiyawadi style guvar nu shak is ready. Garnish with coriander leaves and serve hot with roti and aam ras.