Sliced the peeled ridge gourd crossways.
Heat a saucepan with the coil and fry the curry leaves, chilies and
onion until the onions are golden brown. Add all the ground spices and
stir well for a few seconds. Add the ridge rouge, stir and fry for a few
minutes. Add the coconut milk and salt to taste. Bring to the boil and
stir occasionally. Simmer until the gourd is tender, uncovered. Serve
hot with white rice and other accompaniments.