Wash the pointed gourd and then, depending on the size, you could either scrape the skin off carefully with a sharp knife or peel the skin off using a vegetable peeler. Whichever method you choose, try to keep alternate dark skins on. (This will maintain a crunch instead to cooking the gourd down to mushy and soggy)

Make a small slit on both the edges.

Place a pan on medium high and pour 1 tablespoon of mustard oil. Scatter the nigella seeds and then, drop the pointed gourds. Sprinkle ½ teaspoon of salt and stir it around. Cover the pan and cook for 7 minutes.

Trim the edges of the fresh chili and drop it into the pan (This will add the flavor of the chili instead of adding the heat from the seeds). Cover and cook for 3 minutes.

Sprinkle the turmeric powder, stir around and pour 1½ cup of water. Add the sugar and rest of the salt. Cover the pan once again and cook for 3 minutes.

Poke the pointed gourd with a fork and it should be tender by now.

Prepare a roux to thicken the sauce by mixing the flour with 2 tablespoons of water. Pour the mixture into the pan along with 1 cup water. Simmer for 1 minute.

Finally, pour rest of the mustard oil into the pan and switch off the heat. The mustard oil at the end adds fresh pungent flavor to the dish.

Serve warm with rice.