Soak tamarind in some warm water and keep aside.
Heat a pan with 1 tsp oil. Add the urad dal and red chillies and roast till they are golden brown. Remove and keep aside.
Wash the ridge gourd and scrape only the sharp ridges alone with a peeler. Cut them into roundels.
Heat the same pan with 1 tsp of oil and add the cut ridge gourd and sauté till they shrink in size.
It will become limp and the edges will change color.
Take soaked tamarind, sautéed ridge gourd, roasted chillies, urad dal, salt in a mixie jar and grind to a fine paste.
No need to add water as the moisture present in the ridge gourd will be enough.
Heat the remaining oil in the same pan.
Add mustard seeds, when they splutter add asafetida and the ground paste and sauté till they absorb oil.
Cook for 2 more minutes over low flame.
Ridgegourd chutney is ready.
Transfer to a serving bowl. This will keep well for 2-3 days.