Peel the skin of ridge gourd/Herekayi. Wash, drain the water and keep it aside.

In a kadai, add a half teaspoon of oil and fry Kadale bele and Uddina bele till turns golden, add chillies and fry for 2-3mins

Add coconut, and fry for 3-4 mins. Finally, add herekayi sippe until it shrinks and well fried.

Put in a blender, add the above mixture of tamarind juice, little Jaggery, and salt grind them to a medium paste.

If the paste is very thick u can add some water.

Add seasoning- Heat the oil, and add asafoetida, cumin seeds, and Jeera seeds. The seasoning is considered done when cumin seeds start fluttering. Add this to the chutney.

Serve with hot rice or dosa or idly.