Wash and peel the pointed gourd diagonally and alternatively (as shown in the picture), and prick it with a fork. Marinate it with little salt and turmeric and keep it aside for 5 minutes. Heat 2 tbsp of oil in a large pan on medium heat. When hot fry the parwal until it’s soft and golden brown. Drain and keep aside.
Add the rest of the oil in the same pan or kadhai on high heat until it’s smoking hot. Then reduce the heat to medium low. Add cinnamon, cardamom, cloves and bay leaf and fry for few seconds.
Add the add the masala paste along with chilli powder, turmeric powder, coriander powder and cumin powder stirring continuously.
Cook the masala for 2-3 minutes until you see oil seeping out of it.
Add 1 cup of warm water to the masala and mix it well. Bring it to a boil, reduce the heat and simmer for 2 minutes.
Slowly drop in the fried potol/parwal to the gravy and simmer for 5-6 minutes or until the parwal/potol is cooked through.
Finally add 1 tsp of ghee and garam masala and stir it well. Take it off the heat.
Serve it hot with rice or roti.