In a vessel add the ridge gourd pieces and just enough water to cover the pieces. Cook it in medium flame till the ridge gourd becomes tender. Let it cool and keep aside.
In a mixer add grated coconut, tamarind, cumin seeds, green chillies, salt 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 version 2 is ready to serve. This is simply superb with ghee topped hot rice, Dosa and Idly.