Wash the pointed gourd. Rinse it and then remove the both pointed ends and discard them. Cut the pointed gourd into half vertically. Slice the onion. Grind the tomato in the mixer grinder and make puree of it. Grind ginger and garlic and make a paste of it.
Heat oil in a kadhai, add the pointed gourd in it and fry it till they are golden brown on both sides. Take it out and keep aside.
Heat some more oil in the same kadhai, add green cardamom, cloves, and dry red chilli. Saute it and then add sliced onions into it. Fry till they become little golden brown, then add ginger-garlic paste into it. Saute it for 2 minutes and then add all the dry masalas and salt into it.
Mix it well and cook all on low-medium flame for 2 minutes and then add tomato puree into it.Cook it well on medium flame till oil separates from the masalas and then add the fried pointed gourd into it. Mix it well with the masalas and cook it for 2 more minutes with the masalas by covering it with a lid on low-medium flame and then switch off the flame and serve it.
