### TranslatedIngredients: 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 ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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.