Wash and clean ridgegourd and cut into small pieces along with skin, after removing the outer nerves alone.

Fry the cut ridgegourd in 1 tbsp of oil, till the water content in it is completly evaporated. Keep it aside.

Fry the dessicated coconut till light brown along with garlic, ginger and chilly and keep it aside.

Fry Bengal gram, black gram without oil and keep it aside too.

Grind together the fried coconut, fried bengal gram, fried black gram and fried chilles together.

Add tamarind pulp, ridgegourd, salt into the ground mixture and grind once more.

Finally, add coriander leaves and curry leaves and grind coarsely once more.

Remove the chutney to a glass or ceramic bowl.

Garnish with sauted mustard seeds and curry leaves.

:- Serve with idli, dosa and chappathi. :- For diabetic and B.P patients avoid coconut and reduce oil.