Peel the though corner parts of your ridge gourd. The soft green parts of the skin are left unpeeled.
Cut vegetable into half lengthwise.
Cut ridge gourd into dice.
Chop onion and dice tomato.
Heat up a pan with the oil and saute onion translucent. Stir in tomato and ginger garlic and cook a little soft.
Increase heat setting and stir in ridge gourd peices. Stir cook for about 2 minutes over high heat.
Decrease heat setting to medium. Stir in masoor dal lentils, turmeric powder, cayenne pepper, garam masala, black pepper, and salt.
Pour stock over the vegetable and combine. Bring to a boil and reduce heat to a simmer.
Simmer for about 15 minutes uncovered. Stir occasionally. Cook until soft or you are satisfied with the consistency.
Garnish with shredded coconut and serve hot with fish curry rice or with other Indian thali dishes.
Use either fresh ginger and garlic chopped fine with a ratio of (1:2) or use ginger garlic paste.
Servings are just a rough estimate and depend on how you are intending to serve it. For a thali or Goan fish curry rice, you will only need a small quantity per person. You can serve it as a stand-alone dish for one serving too as a vegetarian main course meal.