Vadyancho Ross Recipe (Ash Gourd Chips Curry)
Description:
Vadyancho Ross is a delightful Goan dish featuring crispy ash gourd chips enveloped in a rich, aromatic coconut curry. This vegetarian recipe is perfect for a satisfying lunch and is best enjoyed with steamed rice and Suran Fodi. The combination of spices and fresh coconut creates a unique flavor profile that beautifully complements the mild taste of ash gourd. With its vibrant flavors and textures, this dish is a wonderful representation of Goan cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ash Gourd Chips | 15 pieces |
| Coconut Oil | 1 teaspoon |
| Fresh Coconut (grated) | 1/4 cup |
| Whole Black Peppercorns | 3 pieces |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Dry Red Chillies | 2 pieces |
| Tamarind (marble-sized ball) | 1 piece |
| Salt | to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Fat | 16 g |
| Saturated Fat | 14 g |
| Cholesterol | 0 mg |
| Sodium | 20 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 2 servings |
Instructions
-
Prepare the Ash Gourd Chips:
Begin by heating a frying pan over medium-high heat. Add one teaspoon of coconut oil and allow it to heat up. Once the oil is hot, carefully place the ash gourd chips into the pan in a single layer. Fry them until they turn golden brown and crispy on both sides. This process should take about 3-4 minutes per side. Once cooked, transfer the chips to a plate and set aside. -
-
Make the Coconut Paste:
In a blender or food processor, combine the grated fresh coconut, black peppercorns, coriander seeds, turmeric powder, dry red chillies, and the marble-sized ball of tamarind. Add just a splash of water to facilitate blending and create a smooth paste. -
Cook the Curry:
Pour the ground coconut mixture into a saucepan and place it over medium heat. Bring it to a gentle boil, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. Once boiling, add the fried ash gourd chips and stir gently to coat them with the coconut paste. Allow this mixture to simmer for an additional 2-3 minutes, letting the flavors meld together. -
Season and Serve:
After simmering, season the curry with salt to taste. Mix well and then remove the saucepan from heat. -
Final Presentation:
Serve the Vadyancho Ross hot, alongside fluffy steamed rice and crispy Suran Fodi for a delightful weekday meal. Enjoy the unique flavors of Goan cuisine!
Conclusion
The Vadyancho Ross recipe highlights the delightful combination of ash gourd and coconut, seasoned with traditional Goan spices that elevate the dish to a comforting yet exotic experience. Perfect for lunch or dinner, this vegetarian dish embodies the essence of Goan home cooking and is sure to impress anyone who has the pleasure of tasting it. Bon appétit!
