Ridge gourd chutney

Ingredients
3 medium ridge gourds
1 tsp oil
fat pinch asafoetida powder
1 tsp mustard seeds
1 tbsp udad dal
4-5 dried red chillies, broken into pieces
small ball of tamarind, soaked in water (marble sized)
1/4 cup fresh grated coconut
1 tsp or more salt

Directions
1. Wash the ridge gourd, light peel the ridges (optional) and dice.
2. In a wok, heat the oil, add the mustard seeds, red chillies, udad dal and fry till the dal turns golden. Remove from heat and keep aside.
3. In the same wok, throw in the diced ridge gourd with a pinch of salt and turmeric, saute for 2 min, add 1/4 cup water, cover and cook till soft.
4. Grind the cooled spice mix (mustard, red chillies, udad dal) with the coconut and softened tamarind to a coarse powder. Remove from mixer and keep aside.
5. Grind the cooled cooked ridge gourd to a coarse paste, in the final pulse, add the earlier ground masala to this, with enough salt to taste and blend.

Remove in a bowl and serve with steaming rice. Rice and thuvaiyal are mixed with some gingelly oil for the perfect combination. Ghee also works fine.