At first, wash the pointed gourds properly and peel off. Marinate with dry red chilli, garam masala and salt. Fry the pointed gourds until they get soft.

Prepare a batter of gram flours adding a pinch of salt and turmeric powder. Again deep fry the fried pointed gourds dipping into the batter and take aside.

Now cut the potato into wedges and fry them. Keep them aside. Now roasted the moong lentils in a dry pan. Soak them in normal water for 15 minutes.

In another pan heat some oil, add dry red chilli and whole spices and bay leaves. Now add 1 big tbsp ginger paste. Now add chopped tomatoes, turmeric powder, red chilli powder, salt and sugar to taste. Now add the fried potatoes. Mix them well.

On the other side drain out the water from the moong dal and add the moong dal to the pan, mix all the ingredients well. Cook them for 3-4 minutes. Add little water and let them boil. When the gravy becomes thick add the pointed gourd. Mix them well.

Before switching off the oven add 1/2 teaspoon ghee and coriander leaves.