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.

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.

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.