In a vessel add the ridge gourd pieces and little water just to cover pieces. Cook it in medium flame till the ridge gourd becomes tender. Let it cool and keep aside.
In a frying pan add a tea spoon of coconut oil, urad dal, red chillies and curry leaves. Fry all these on medium flame till urad dal turns brown.
In a mixer add grated coconut, tamarind, jaggery, salt, all fried spices from step 2 and grind them finely. Then add cooked ridge gourd to the same and grind it coarsely.
Heat a tampering pan, add a tea spoon of coconut oil, add mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter, switch off the flame and tamper on to chutney. Ridge gourd chutney/Heere Kayi chutney is ready to serve. This is simply superb with ghee topped hot rice, Dosa and Idly.
