Peel the pointed gourd and potato and wash them. Then cut them into small pieces.
2
Put the whole cumin seed into heated oil. Fry the chopped onion and when it becomes golden brown then add the chopped tomatoes, ginger paste, cumin powder, termeric powder, salt to taste. Mix all the ingredients properly. Then add the cashew nut paste and mix it well into the gravy.
3
Add the pointed gourd and potato into the gravy. Cook it for 3 - 4 minutes. Then add some water. Cover it and cook it above low heat for about 15 minutes.
4
Open the lid and spread the garam masala powder over it. Serve with grated coconut.
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