Ros omelette, also known as ras omelette is a popular loved street food of the coastal Indian state of Goa. In Konkani, ros stands for gravy, which is usually the spicy xacuti curry made with chicken or chickpeas that is drizzled over a fluffy masala omelette. The dish garnished with finely chopped onions, accompanied with a lime wedge and spongy pão (Goan bread). Best consumed fresh from the street carts that start dispensing to their customers from early evenings until midnight. Mopped up by the bread, the distinctive flavour and richness of the curry in combination with the eggs is irresistible. Comforting, satisfying, can be prepared and enjoyed at home for breakfast, lunch or dinner.
Xacuti is a unique and aromatic curry comprising of a melange of spices that are roasted to enhance the flavour. The taste, aroma and complexity of each and every spice is what makes xacuti a delicious dish. Cooked with either chicken, mutton, beef, mushrooms or chickpeas. It is served as a side dish and eaten with rice or pulao. Leftover gravy is relished the next day over an egg omelette.
Eggs are so versatile and an ideal food to have in the kitchen. They are extremely nutritious, an excellent source of inexpensive high-quality protein and provide essential nutrients. They can be cooked in so many different ways. A key ingredient in baking, act as a binding agent, makes a good thickener for sauces, custards and curds, useful to coat food with breadcrumbs or flour, as an egg wash to colour or shine bread and pastries. No wonder they are often referred to as "Eggcellent".
Xacuti is a unique and aromatic curry comprising of a melange of spices that are roasted to enhance the flavour. The taste, aroma and complexity of each and every spice is what makes xacuti a delicious dish. Cooked with either chicken, mutton, beef, mushrooms or chickpeas. It is served as a side dish and eaten with rice or pulao. Leftover gravy is relished the next day over an egg omelette.
Eggs are so versatile and an ideal food to have in the kitchen. They are extremely nutritious, an excellent source of inexpensive high-quality protein and provide essential nutrients. They can be cooked in so many different ways. A key ingredient in baking, act as a binding agent, makes a good thickener for sauces, custards and curds, useful to coat food with breadcrumbs or flour, as an egg wash to colour or shine bread and pastries. No wonder they are often referred to as "Eggcellent".
Goan Ros Omelette
(Serves 1)
Omelette
Ingredients:
2 eggs
2 tablespoons finely chopped onion
2 small green chillies (finely chopped)
few coriander leaves (finely chopped)
pepper powder
1 to 2 teaspoons oil
salt
Method:
On medium flame, heat a non-stick small pan with oil.
Beat the eggs with onions, green chillies, coriander leaves, pepper powder and salt.
When oil is hot enough, pour the egg mixture spreading evenly. Turn flame to low and cover pan with a lid. The top will set with the steam in a minute or two (see picture above). Flip and cook the other side for few seconds.
Fold the omelette and serve drizzled with xacuti gravy.
Garnish with chopped onions, green chillies and coriander leaves.
Serve with a lime wedge and pão or poi.
Note:
(Serves 1)
Omelette
Ingredients:
2 eggs
2 tablespoons finely chopped onion
2 small green chillies (finely chopped)
few coriander leaves (finely chopped)
pepper powder
1 to 2 teaspoons oil
salt
Method:
On medium flame, heat a non-stick small pan with oil.
Beat the eggs with onions, green chillies, coriander leaves, pepper powder and salt.
When oil is hot enough, pour the egg mixture spreading evenly. Turn flame to low and cover pan with a lid. The top will set with the steam in a minute or two (see picture above). Flip and cook the other side for few seconds.
Fold the omelette and serve drizzled with xacuti gravy.
Garnish with chopped onions, green chillies and coriander leaves.
Serve with a lime wedge and pão or poi.
Note: