Dry roast red chilli, chana dal and urad dal until the dal turns golden and aromatic.

Then add garlic, sesame seeds, jeera and coconut. Fry until coconut turns aromatic.

Cool completely and make a fine powder. Set this aside

Wash ridge gourd well, then peel off the skin. If using organic gourd, then you can use the peel to make chutney.

Chop the ridge gourd to half inch pieces and set aside.

Wash and chop onions & tomatoes finely. I do not use onions for this recipe just to cut down the cook time.

Heat the pot with oil, then add mustard and cumin. When they begin to crackle, add hing and curry leaves. Then add garlic and chilli. Saute for 1 minute.

If using onions add them and fry till transparent. Then add the ridge gourd and fry on a medium flame for 3 to 4 minutes.

Add tomatoes, salt, red chili powder and turmeric. Mix and fry for about 2 minutes.

Cover and cook on a low flame. After a while the gourd will begin to ooze out moisture. Keep stirring occasionally to prevent burning, continue cooking till the tomatoes and gourd are soft cooked.

Some gourds do not let out any moisture in that case sprinkle 3 to 4 tbsps water and cook. I do not use water at all.

When the ridge gourd is finished cooking, you should be left with little thin gravy.

Sprinkle the spice powder made earlier.

Cover and cook until the curry turns slightly thick for about 4 to 5 mins. Taste the curry and add more salt as desired.

Serve ridge gourd curry with rice or roti.