Scrub and wash the ridge gourd clean. Towel dry completely.

Trim the ends of the Ridge gourd and peel the skin just over the ridges as well as roughly elsewhere leaving some skin on. Discard the thin peels from the ridges and keep the broad the peels aside.

Chop the peeled ridge gourd into small cubes. For this chutney, we will use about 1 cup and a handful of the peels.

Heat peanut oil in a skillet or kadai. When the oil is hot, add mustard seeds. When they begin to splutter, add fenugreek seeds, urad dal and red chillies and pan fry on low-medium heat until the methi seeds and urad dal are golden brown and fragrant and the red chillies plump up. Do not let any of them burn.

Reserving the oil in the Kadai, strain the spices to a small mixie jar and set aside to cool completely.

In the remaining oil in the kadai, stir fry the green chili and curry leaves until white spots appear on the chilli and curry leaves are not raw anymore. Strain those onto a plate.

In the remaining oil, pan fry the chopped ridge gourd pieces on medium-high flame for a few minutes until the raw smell goes away and they appear shiny/translucent. Make sure that they don't leave water. Remove onto the plate and let cool completely.

Add a few drops of oil next and saute the peels until the rawness goes away and they appear dull green. switch off the stove and let cool.

Grind the ground spices and red chillies to a fine powder in a small jar grinder first.

Add the roasted green chilli, curry leaves, roasted peels and ridge gourd pieces, tamarind and salt and grind to a semi smooth paste without adding water.

Taste check and adjust salt if needed.

Transfer to a clean (non-reactive) glass bowl

, Heat oil a small kadai. When the oil is hot, add mustard seeds and let them pop. Turn off the stove and add hing to this. Pour this tempering over the pachadi.

Serve with steaming hot rice and ghee or as a side with Dosa, Pesarattu and the like.

Store airtight in the refrigerator for later use.