Goan Ros Omelette
Spicy coconut xacuti gravy poured over fluffy omelette with pao. Iconic Goan street breakfast.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tomato — 1 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Eggs — 2 piece (whole)
- onion — 1 piece (chopped)
- Coconut — 100 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Peel and finely chop the onion, wash and chop the tomato. Grate the coconut and grind it with a little water to make thick coconut milk.
- Beat the eggs well in a bowl and keep aside.
- Heat the coconut oil in a pan. Add the chopped onion and saute on medium flame till it turns soft and light golden.
- Add the chopped tomato, turmeric powder, red chilli powder and coriander powder. Cook, mashing the tomato a little, till the oil starts to separate from the masala.
- Pour in the ground coconut milk and salt, mix well and let the gravy simmer on low flame for 3 to 4 minutes till it thickens slightly.
- Meanwhile make a simple omelette with the beaten eggs in a separate small pan, cook both sides till just set, then cut it into thick strips or squares.
- Slide the omelette pieces into the simmering coconut gravy and let them soak in the ros for 2 minutes on low flame.
- Garnish with chopped coriander leaves and serve the Goan ros omelette hot with pav or rice.
Common questions
- How many calories in one plate of Goan Ros Omelette?
- 224 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.