Marinate the chicken pieces with ginger-garlic paste and little salt. Keep aside for 1-2hrs.
Heat little oil in a frying pan and fry the eggplant cubes. Keep aside on kitchen absorbent towel.
Heat the remaining oil, when smoking hot, throw in the chopped onions. Fry till golden brown.
Add the marinated chicken, saute for 5-6 minutes.
Add the potatoes, sweet potatoes, green papaya and pumpkins. Saute for a couple of minutes.
Now add in the turmeric powder, coriander powder, red chili powder, green chillies, peppercorn and salt. Give it a hearty stir.
Cover and cook over a medium flame for another 8-10 minutes. Splash a little water as and when needed if it is getting a bit too dry and threatening to stick to the bottom of the pan.
Now add the ridgegourd, fried eggplants and 3/4th cup of warm water. Bring to a simmer.
Cook over a medium flame till the vegetables and chicken are tender.
Adjust seasonings. Serve hot with steamed rice.