Ros Omelette: Omelet with Tomato Gravy
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ros
1 tbsp
coconut oil
Jump
1 sm
yellow onion, finely chopped
Jump
2 md
tomato, coarsely chopped
Jump
1 tbsp
store-bought ginger-garlic paste
Jump
1 tsp
ground turmeric
Jump
½ tsp
Kashmiri or other red chile powder
Jump
1 tbsp
store-bought coconut paste (available in Indian markets)
Jump
1 tsp
garam masala
Jump
Kosher salt
Jump
Omelet
10 lg
eggs
Jump
1 tsp
Kashmiri or other red chile powder
Jump
Kosher salt
Jump
2 tbsp
vegetable oil or coconut oil
Jump
1 md
yellow onion, finely chopped
Jump
2
green chiles, finely chopped
Jump
Lime wedges, for serving
Jump
Finely chopped onion, for serving
Jump

Upon disembarking from the train and entering the Vasco da Gama train station, the ros omelettes prepared near the station entrance are too enticing to pass up. The aroma of the omelet begins to waft through the air from vendor stalls throughout Goa when the sun begins to set and doesn’t stop until well after midnight, after tourists and locals alike have satisfied their cravings. Ros means “gravy” in Hindi and it’s this spicy element that makes this a unique specialty of the region. The coconut gives the gravy a tropical vibe and the tomatoes and chiles add depth and heat. Goa is like the Ibiza of India, and this omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Directions

  1. Make the ros: In a medium sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the tomato, ginger-garlic paste, turmeric, and chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer. Stir in the coconut paste and garam masala and cook until everything is well incorporated and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.
  2. Make the omelet: In a large bowl, whisk together the eggs and season with the chile powder and salt. In a sauté pan, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes. Reduce the heat to medium and pour the eggs into the pan. Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs. Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape. Season with salt, transfer to a plate, and spoon the warm ros on top. Garnish with a lime wedge and raw onions.

Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy copyright © 2020. Photographs by Linda Xiao. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Chaat

Maneet Chauhan and Jody Eddy

Book Cover