Ross omelette is a favorite with Goan locals as a nighttime fuel after their dancing sessions. But this is a hearty protein rich dish that is great to make at any time of the day.
About the recipe
I love recreating popular street food right at home. This gives me a chance to convert traditionally meat based recipes into vegetarian ones. Some of my favorite this chilli parotta from Kerala and this bhel puri with Mumbai. Today I have a popular street food recipe from Goa. Ras omelette aka ros omelette is a local favorite that is sold on food carts that line the streets of Goa. Ros means “gravy” in Hindi and it is this spicy element that makes this a unique specialty of the region. Omelette is served in a spicy tomato gravy or with xacuti for the meat eaters along with some pav on the side. The coconut milk in the gravy gives it a tropical vibe and the tomatoes and chilies add depth and heat. Ross omelette is a hearty, comforting dish that is great to enjoy for breakfast, lunch or dinner. The fluffy omelette with the spicy ras and the pav is a great combination. Do try this protein rich dish - make it with meat or vegetarian or vegan.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make ross omelette:
For the omeletEggs ~ I generally use large eggs.Onions and green chilies.Red chili powder and salt.
Here’s what you need to make the spicy tomato sauce:
Tomato puree ~ either store bought or puree some fresh tomatoes. I sometimes use store bought tomato sauce.Onion, ginger+garlic paste.Coconut milk ~ either full fat or light will work here.Spices ~ turmeric, red chili powder, garam masala and salt.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make rass omelette recipe:
Make Ras
Heat oil in a large pan on medium heat. Add the onions and ginger+garlic paste. Cook until the onions are lightly browned around the edges, about 5~6 minutes. Add the tomato puree, turmeric, red chili powder, garam masala and salt; cover and cook for 5~6 minutes. Add ½ cup of water, if the mixture looks too thick. Stir in coconut milk and simmer for 3~4 minutes. Add more water to make a thick, yet pourable gravy. Keep the ras warm while you make the omelette.
Make Omelette
In a small bowl, whisk 2 eggs with ¼ teaspoon red chili powder and salt. Heat 1½ teaspoons oil in a medium size nonstick pan. Add quarter of the chopped onions, some of the green chilies and cook till the onions are tender. Pour the egg mixture and cook till set. Flip the omelet gently and cook for another minute. Remove from pan and repeat with the remaining eggs. Serve ros omelette immediately and enjoy!!
Expert Tips
Feel free to store bought tomato puree or tomato sauce. Or you can puree about 4~5 medium tomatoes and use.Either full fat or light coconut milk will work in the recipe.Make tomato gravy up to 4 days in advance. Store in an airtight container in the fridge. Reheat thoroughly before serving.There are 2 ways to serve ross omelette:Place the omelet on the plate and then top it with the sauce.Or place some sauce on a plate and then place a folded omelet on it.Instead of sautéing onions and then adding the whisked eggs, you can add the onions to the eggs and make the omelet.
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Here are a few more egg recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
