Heat peanut oil in a pan.

Add coriander seeds and sesame seeds, and roast well.

Stir in cumin seeds, roasted peanuts, and green chilies; roast well.

Add garlic and ridge gourd, and sauté for 3 minutes.

Add onions and sauté until they turn translucent.

Add tomato and tamarind; sauté until mushy.

Add salt; mix well. Make sure all the ingredients are cooked well

Add coriander leaves; cool

Grind the roasted dry ingredients first.

Pulse the mixture after adding the sautéed wet ingredients.

Heat peanut oil in a pan again.

Add mustard seeds, urad dal, chana dal, red chilies, and cumin seeds; let them splutter.

Add garlic and sauté until aromatic.

Sprinkle asafoetida and mix well.

Transfer the chutney to a bowl and mix thoroughly.

Finally, garnish with fresh coriander leaves.