Goan Ros Omelette Pao
Spicy egg omelette dipped in Goan ros gravy served with pao. Iconic Goan street breakfast.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 200 g (chopped)
- green chillies — 16 g (chopped)
- coconut milk — 200 g (whole)
- pav buns — 200 g (whole)
- onion — 180 g (chopped)
- garam masala powder — 5 g (ground)
- salt (optional) (whole)
- Xacuti Masala (Goan Roasted Coconut Spice Paste) — 60 g (paste)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- Eggs — 400 g (beaten)
Tempering
- Coconut Oil — 2 tbsp (whole)
- ginger garlic paste — 20 g (paste)
Method
- Finely chop the onion and tomato. Slit the green chillies. Beat the eggs well in a bowl with a pinch of salt.
- Heat the coconut oil in a pan and add the ginger garlic paste. Saute on low flame for a few seconds till the raw smell goes.
- Add the chopped onion and green chillies, saute till the onion turns soft and light golden.
- Add the chopped tomato, turmeric powder, red chilli powder, coriander powder and garam masala powder. Cook till the tomato softens and the oil starts to separate.
- Stir in the xacuti masala paste and cook for a minute, then pour in the coconut milk and salt. Let the gravy simmer on low flame for 4 to 5 minutes.
- Pour the beaten eggs into the simmering gravy, stirring gently so they scramble and blend into the ros, cook for 2 to 3 minutes till the eggs are just cooked through.
- Meanwhile, slit the pav horizontally and lightly toast them on a hot tawa with a little coconut oil till warm and crisp on the edges.
- Garnish the ros omelette with chopped coriander leaves and serve hot alongside the toasted pav.
Common questions
- How many calories in one plate of Goan Ros Omelette Pao?
- 632 kcal per plate.
- How much cooking time?
- 25 min — 5 min prep, 20 min cooking.