Soak poppy seeds in hot water for 1 hour. Make a smooth paste in a mixture jar.
Wash, peel and cut pointed gourds and potato into wedges.
Heat oil in a pan and add kalonji and cumin seeds. Now add turmeric, salt and potatoes to it and cook potatoes on medium heat for 5 to 7 minutes. When the potatoes are half cooked add pointed gourds to it and mix everything well. Cover and cook it until it is 80% done. Take it out in a plate.
In the remaining oil, add dry red chillies, grated ginger and sliced onions and saute until light pink in colour. Now add poppy seed paste to it and red chilli powder and mix everything well. Add green chilli slits and 1/2 - 3/4 cup of water and mix it. Now add potatoes and pointed gourd to it and cook it until done.
Serve this vegetable with roti and rice.
