Soak mustard seeds and cumin seeds and dry red chillies in water for 15 minutes. Then strain out from water and grind to a fine paste adding cloves and ginger.

Heat 1 cup water in a sauce pan. Add a pinch of turmeric powder and a pinch of salt. Boil the pointed gourd for 3 - 4 minutes till they are par boiled. Don't over cook.

Remove from hot water and pat dry with a tissue or kitchen towel or air dry for 2 minutes.

Heat oil in a pan. Add in the par boiled parwal/pointed gourds. Shallow fry them till they are light brown in color and slightly crisp.

Once done remove from oil and keep on a paper towel.

In rest of the oil, put ½ tsp cumin seeds, bay leaf, cloves, black pepper and saute for half a minute. Then add chopped/ grated onion. Saute till translucent.

Add tomato puree and again cook till it gets completely cooked. Add dry spices (except salt) and mix well. Add the boiled and shallow fried parwal into the curry pan. Give it a nice stir.

Then add in beaten curd mix well. Add ½ cup water and let it simmer. Once it starts boiling add in the mustard paste and stir well.

Let it simmer on low flame for 5 minutes with lids covered. Season with salt and coriander leaves. Turn off the gas and serve hot with any flat breads or rice.