Use the fried potol left over oil and the same skillet to cook the rest of the recipe.
Set the skillet over medium heat and throw in the whole spices along with the bay leaf. Allow them to sizzle for a few seconds.
Add the ginger and green chilies paste (READ NOTES below) and sauté for 1 min. The ginger will splutter a lot at this stage so be careful.
Now, in a small bowl add the dry spices and 2-3 tbsp. water. Whisk to make a spices slurry. Sauté until the raw aroma disappears or the spices begin to release a lovely aroma. 1-2 mins approx. Making a slurry will prevent the spices from getting burnt.
Lower the heat to the lowest setting and gently add the whisked or beaten yogurt. Stir briskly to mix with the rest of the ingredients in the skillet. Add salt and mix.
You may add about 1/2 cup water now. Increase the heat to medium low and bring the sauce to simmer.
Now, add fried Potol or parwal and coat well with the sauce.
Cover and simmer until the pointed gourds are cooked through. Took me another 5 mins.
Turn off the heat. Garnish with ghee and homemade Bengali garam masala powder. Give it a good mix. Serve hot. Enjoy!