Fry the peeled and cored pointed gourds over medium heat until they are cooked, but not too soft, approximately 4 minutes. Transfer to a plate lined with tissue paper and let cool.
Using your hands or a spatula, thoroughly mix all the other ingredients, except oil, in a bowl.
Heat the remaining oil in a fresh pan over medium heat.
Add the mixture and cook, stirring continually, until it does not smell of raw spices, approximately 8-10 minutes.
Adjust seasonings, remove from heat and let cool.
Using the thin end of a spoon, stuff the fried pointed gourds with the paneer stuffing.
Garnish with grated coconut.
Serve with steamed rice or luchi or as starters.