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ros-omelette-veg-recipe-Goan-ras-omlet-17

Ros Omelette Recipe


  • Author: Suguna Vinodh
  • Total Time: 50m
  • Yield: 3-4 servings 1x

Description

Recipe for Goan Ros Omelette made with Mushroom Xacuti Gravy. Recipe with step by step pictures and video.


Ingredients

Scale

For the Xacuti Masala Paste

1/4 inch piece cinnamon – cassia
3 cardamom
3 cloves
1/8th of a nutmeg
2 bits of star anise
1 small piece mace
1/2 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/2 teaspoon black pepper
2 teaspoon coriander seeds
1 teaspoon white poppy seeds
3 dried red chillies
1 teaspoon coconut oil
7 cloves garlic, chopped
1/2 inch piece ginger, chopped
1/2 cup onions, sliced
1 marble size tamarind
1/4 cup fresh shredded coconut
1/2 cup water

Marinating Mushrooms

200 grams diced mushrooms
4 stalks coriander leaves
3 green chillies
1/4 cup water
1 teaspoon lime juice

Other Ingredients for Ros Omelette

1 teaspoon coconut oil
2 sprigs curry leaves
1/4 cup onions, finely chopped
3 tomatoes, finely chopped
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 cups water
1 teaspoon sugar
200ml canned coconut milk
2 teaspoon coriander leaves, finely chopped

For Making Omelettes

4 eggs
1/4 teaspoon salt
3 tablespoon onions, finely chopped
1 green chilli, finely chopped
2 tablespoon coriander leaves, finely chopped
2 teaspoon coconut oil for making omelettes

For Making Toasted Pav

4 teaspoon unsalted butter
4 slices pav
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon coriander leaves

To Serve

finely chopped onions
finely chopped coriander leaves
lime wedges


Instructions

Xacuti Masala Paste

Dry roast all the spices along with poppy seeds on a low flame until fragrant. Set aside to cool. In the same pan, add in a teaspoon of coconut oil. Add in the ginger, garlic, onions and the tamarind. Sauté till the onions are soft and starting to brown. Remove from heat and set aside to cool along with the spices. In the same pan, dry roast the coconut until its light golden. Set aside to cool along with the other roasted ingredients. Add up to half a cup of water and grind all the roasted ingredients together to a smooth paste. Set aside.

Marinating the Mushrooms

Grind the coriander leaves and green chillies with little water. Add it to the diced mushrooms. Add in the lime juice and marinate the mushrooms for 20 minutes.

Making the gravy

Heat oil in a pan and add in the curry leaves and onions. Sauté until the onions are soft. Add in the finely chopped tomatoes, salt, turmeric powder and red chilli powder. Sauté for a few seconds. Cover and cook until the tomatoes are mushy. Add in the marinated mushrooms, xacuti masala paste and 2 cups of water. Mix well. Cover the pan. Simmer the gravy for 20 minutes. Add in the sugar and coconut milk. Simmer the gravy for a couple of minutes. Finish with a generous sprinkling of coriander leaves.

Making the Omelettes (this recipe makes 3 small Omelettes)

These are classic masala Omelettes. Beat four eggs along with salt, finely chopped onions, finely chopped green chillies and finely chopped coriander leaves.

Heat a pan (preferably non stick) and add in half a teaspoon of oil. Ladle a scoop of egg mixture onto the pan. Cook for a few seconds until the sides are set. Gently flip the Omelettes and cook the other side for a few seconds. Do not cook for long else the Omelette will become very hard. Remove the Omelette from the pan and repeat with the remaining egg mixture. Set aside.

Toasting the pav

Heat about a teaspoon of unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.

Assembling the Ros Omelette

Take a bowl and add in the gravy. Top it with Omelette and cover the Omelette with gravy. Sprinkle onions and coriander leaves. Add a lime / lemon wedge and serve with pav.

 

Notes

You can use the same marination with chicken instead of mushrooms. Make sure the chicken is cut in small pieces and use bone in chicken for more flavour. The rest of the recipe and method remains the same.

  • Prep Time: 20m
  • Cook Time: 30m

Keywords: ros omelette