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.