Add cumin, chana dal, and mustard seeds to heated oil in a kadai.

Include sliced green chilies, curry leaves, ginger-garlic paste, and ¾ bowl of chopped onions.

Add the minced tomatoes and cook, covered, for two minutes, or until the tomatoes are tender.

Check the ridge gourd for bitterness before slicing it; discard if found bitter. Place the sliced, one-inch-long ridge gourd in the covered pot and cook for five minutes.

Add the red chilli powder, turmeric powder, and salt. Since we've previously added green chilies, you can adjust the spice level to your liking. Blend thoroughly.

Put a small amount of water and simmer, covered, over medium heat for two to five minutes.

Add garam masala powder, coriander powder, and coriander leaves as garnish. Warm up the food.