Take gram flour in a deep bowl and add rice flour. Add salt, mustard powder, pepper powder, coriander powder, cumin powder, red chilli powder, asafoetida and tamarind pulp. Mix well and slowly add sufficient water to make a thick batter of pouring consistency.
Heat sufficient oil in a kadai. Dip the ridge gourd slices in batter and deep fry, in batches, till golden brown and crisp. Drain on absorbent paper.