First of all, cut the pointy ends of the pointed gourd and then give a cross-cut starting from its one end towards the centre keeping the other end intact. Wash well.

Transfer the pointed gourds to a bowl. Add turmeric powder with a pinch of salt and mix well. Set aside for 10 minutes.

Now in a bowl take the milk powder. Add lukewarm water and stir continuously with a spoon until the powder has completely dissolved. Keep it aside.

Heat 1 tbsp oil in a pan and fry pointed gourds till light brown over a medium flame. Remove and keep aside.

In the same pan add remaining oil with 1 tsp ghee. Once hot, add bay leaves, cinnamon, cardamom and cloves. Fry till they are aromatic. Add green chillies, chopped ginger and saute for few seconds. Next add cumin powder, coriander powder and saute for a minute or two.

Then add the fried pointed gourds and salt to taste. Mix well and cook for 3-4 minutes.

Now add the above prepared milk and give a good stir. Bubble everything on a medium heat until the pointed gourds are tender.

Once the pointed gourds have become soft and the milk has reduced to a creamy texture, add little ghee to make it more flavourful.

Finally add the garam masala powder and chopped coriander leaves. Cover and switch off the flame.

Serve hot with plain rice or roti.