Heat oil in a thick bottom pan on medium heat. Add mustard seed and let it crackle. Reduce heat and add asafoetida, turmeric powder and 1 tsp pickle masala (athana no sambhar). (If you do not have pickle masala you can add crushed methi seeds). Add chopped onions and mix well. Saute till onions are soft and translucent.

Add the drained kantola. Add salt. (be careful as pickle masala also contains salt). Mix well. Cover and cook kantola on medium heat stirring every four to five minutes in between. Cook till kantola are soften and cooked. Now add remaning spices - red chilli powder, coriander cumin powder and pickle masala. Mix well and saute for 4-5 minutes.

Add chopped coriander and mix well. The kantola nu shaak is ready. Remove it in a serving bowl. Garnish with chopped coriander. Serve it with roti, dal and rice. It can also be served with thepla, dhebra, bhakri or rotla.