Vadyancho ross is a simple gravy made without onions and garlic. Vadi or Ash gourd chips are fried , added to the coconut gravy and simmered well to get this flavorful curry.
Being a hard core Goan , born and brought up there, I have been introduced to lot of Goan authentic homemade food items used for cooking and as snacks like papad(prepared out of urad daal , asafoetida and few other ingredients) , Amyachi Satha(Mango rollups), Pansachi Satha(jackfruit rollups), Vadyo/Vodyo(Ash gourd or winter gourd chips) and many others . I have seen my aunt preparing all such types. These food items are really time consuming and require days for final result , as they are prepared first and then sun dried till perfection otherwise they won’t last too long.
Vadyo or vadi is kind of chips prepared out of Kuvalo(Ash gourd) .Ash gourd is grated first, then the spices are added along with urad daal paste. (I still have to check the proper recipe with my aunt). Little scoops of this mixture is taken on a plate keeping enough distance between each scoop and sun dried for 3-4 days. I know, its a long process but really worth , as these can be stored for months and used in curries , or can be fried and served as sides along with main course. My mom sometimes use them in some vegetables too. I am yet to try it.
All these years couldn’t find them in USA and now since we are back to our own country, got them from Goa last summer. Last Monday tried this Vadyancho Ross, one of the traditional goan food recipes.Kept my fingers crossed but thankfully everyone liked it, so just thought of sharing the recipe with you. Hope you will like it. If you completely want to avoid garlic and onions, then this is the best curry to go for.
Preparation Time: 10 Minutes
Cooking Time : 10 Minutes
- 15-20 Vadyo / Ash gourd chips
- 1 Teaspoon Coconut oil or Olive oil(I use coconut oil)
- 1/4 Cup freshly grated coconut
- 3-4 Black pepper corns
- 1 Teaspoon Coriander Seeds
- 1/2 Teaspoon Turmeric Powder
- 2-3 Dry red chilies
- Marble size ball of Tamarind
On a medium high heat, fry “vadyo” 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, pepper corns, 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 .
Add the fried Vadyo and mix. Allow the mixture to boil for 2-3 more minutes.
Finally add salt , mix and remove from heat.
Enjoy this tasty vadyancho ross with rice.