Vadyancho Ross Recipe (Ash Gourd Chips Curry)

As a Goan, this recipe is very close to my heart. Vadyo are sun dried chips prepared out of Ash Gourd. My aunt used to prepare them, store them and use in different curries and vegetables. They just enhance the flavors of your food. In today’s ross or curry, I have used them. This curry is without any onions or garlic. It is very easy to make and goes really well with rice.  Ash Gourd Chips, Coconut Oil, Fresh coconut, Whole Black Peppercorns, Coriander (Dhania) Seeds, Turmeric powder (Haldi), Dry Red Chillies, Tamarind   15 Ash Gourd Chips 1 teaspoon Coconut Oil 1/4 Cup Fresh coconut , grated 3 Whole Black Peppercorns 1 teaspoon Coriander (Dhania) Seeds 1/2 teaspoon Turmeric powder (Haldi) 2 Dry Red Chillies Tamarind , Marble size ball     10   10     To begin making the Vadyancho Ross recipe, On a medium high heat, fry the ash gourd chips on a frying pan using a teaspoon of oil.Once they are nice and crisp on both the sides, remove them out on a plate and keep aside.Grind together grated coconut, peppercorns, coriander seeds, turmeric powder, dry red chilies and tamarind using very little water.Take the ground paste in a saucepan kept on medium heat and allow to boil. Once it boils, add the fried ash gourd chips and mix. Allow the mixture to boil for 2-3 more minutes.Finally add salt, mix and remove from heat. Serve hot.Serve Vadyancho Ross along with Steamed Rice and Suran Fodi for a weekday meal.