Wash, Peel and cut ridege gourd into 2" cubes.

Soak chana dal for half an hour.

Cook soaked chana dal till it is 80% done.

Or cook the dal till such that if we press it with finger, it should be soft.

The dal should not become mushy.

Once done drain the excess water from the dal and keep it aside.

In a blender jar add freshly grated coconut and green chillis.

Blend them to make a coarse paste. Do not over blend, we need only coarse paste not smooth one.

Keep this coconut chilli paste aside.

Heat oil in a kadai, add ridge gourd pieces.

Add salt and turmeric powder. Add curry leaves.

Mix it well. Cover and cook.

Cook till the ridge gourd becomes soft and mushy. It may take 10 minutes.

Once the ridge gourd pieces turns soft and mushy add boiled chana dal.

Mix them well and let the moisture dries completely.

Add coconut and green chillies paste.

Mix it well and allow the curry absorbs the coconut taste.

Cook for another 2 to 3 minutes. Remove from the fire.

Serve ridge gourd coconut curry with hot piping rice.