The plant propagated vegetatively and grows with training on a support system (e.g., trellis) as pencil-thick vines (creepers) with dark-green cordate (heart-shaped) simple leaves.

The plant remains dormant during the winter season and prefers fertile, well-drained sandy loam soil due to its susceptibility to water-logging.

[2][3] It is widely cultivated in the eastern and some northern parts of India, particularly in Northeastern Andhra, Odisha, Bengal, Assam, Bihar, and Uttar Pradesh.

It is used as an ingredient for soup, stew, curry, sweet, or eaten fried and as potoler dorma or dolma with fish, roe or meat stuffing.

The fruit constituents are minerals (Magnesium, Sodium, Potassium, Copper, and Sulphur), vitamins, tannins, saponins, alkaloids, glycosides, flavonoids, steroids, pentacyclic triterpenes, and other bioactive compounds have proven that the pointed gourd promising.