Wash the guvar and dry it completely. Cut off 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. Also, cut the potatoes into medium-sized pieces.

Now, in a pressure cooker, add some oil and fry the guvar on high flame for 2 minutes, then take it out onto a plate. Also, fry the potato pieces and take them out onto a plate. Frying the guvar and potatoes gives them a crispy outer layer and enhances their flavor in the sabzi.

Then, in a mortar and pestle, add 6-7 garlic cloves, 1 tbsp red chili powder, and a pinch of salt. Crush it until it forms a garlic chutney. Add the prepared garlic chutney to the fried guvar and potatoes and mix well. Marinating the guvar and potatoes with garlic chutney enhances their flavor in the sabzi. Keep it aside.

Now, in the pressure cooker, add 4 tbsp oil. Then add 1 tsp cumin seeds, a pinch of hing, and ½ tsp ajwain. Sauté it.

In a bowl, take ¼ cup water and add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, and 1 tbsp sugar. Mix well and add the masala paste to the oil. Sauté it until the oil separates from the sides.

Then, add 2 grated tomatoes and salt. Sauté until the oil separates from the sides.

Meanwhile, in a mortar and pestle, add 2 tbsp sing bhujiya, 2 tbsp white sesame seeds, and 2 tbsp besan gathiya. Crush it into a coarse powder.

Add the crushed masala to the gravy and sauté it.

Now, add the marinated guvar and potatoes to the gravy and sauté it.

Then, add 1 cup of hot water and mix well. Cover the lid and pressure cook the sabzi for 2 whistles on high flame.

When the pressure cooker releases its pressure naturally, open the lid. The sabzi is ready. Garnish with coriander leaves and serve hot with roti or steamed rice.