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Ros Omelette, also called Ras Omelette, is a popular street food in Goa that uniquely combines a fluffy omelette with a spicy, flavorful gravy known as "ros," meaning "gravy" in Konkani.
Goan Ros Omelette With Fiery Gravy For Flavourful Weekend Breakfast
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What Is Ros Omelette
Ros Omelette, also called Ras Omelette, is a popular street food in Goa that combines a fluffy omelette with a spicy, flavorful gravy known as "ros," meaning "gravy" in Konkani. Traditionally, the ros can be a coconut-based chicken curry or a vegetarian gravy with chickpeas.
What Goes Into Ros Omelette
Commonly seen in Goan Catholic cuisine, the ros resembles the iconic xacuti with its deep flavours. The omelette is made with eggs, green chillies, onions and fresh herbs and then the aromatic ros poured over it. Served with a crusty Goan bread called pao, this comforting dish is mostly enjoyed as breakfast.
Ingredients For the Ros (Gravy)
2 tbsp coconut oil, 1 large onion, 1½ tsp ginger-garlic paste, ½ tsp turmeric powder, 1½ cups tomato puree, ½–1 cup water, 1½ tsp red chilli powder, 1 tsp garam masala powder, salt to taste, 1 cup coconut milk
Ingredients For the Omelette and serving
8 large eggs, 2 tbsp oil, 1 small onion, 2 green chillies, 1¼ tsp red chilli powder, salt to taste, 4 pav, 1 small red onion, 2 tbsp fresh cilantro, 4 lime wedges
Step 1
Heat oil in a large pan over medium heat. Add chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown, about 5–6 minutes. Add turmeric, red chili powder, and garam masala, followed by the tomato puree. Stir and let the mixture cook for 5–6 minutes, allowing the spices to blend.
Step 2
Add ½ cup of water if the mixture is too thick, then stir in coconut milk. Let it simmer for another 3–4 minutes until the gravy reaches a thick yet pourable consistency. Adjust salt and keep the ros warm. In a bowl, whisk together 2 eggs, a pinch of salt, and ¼ teaspoon red chili powder.
Step 3
Heat 1½ teaspoons oil in a nonstick pan over medium heat. Add a portion of the chopped onions and green chillies, cooking until the onions soften. Pour the egg mixture into the pan, allowing it to cook until set. Carefully flip the omelette and cook the other side for a minute.
Step 4
Repeat with remaining eggs to make multiple omelettes. Place an omelette on a serving plate. Generously ladle the hot ros over the omelette, letting it soak in the gravy. Garnish with chopped onions, cilantro, and a lime wedge. Serve with freshly toasted pav on the side.
Tips
You can use store-bought tomato puree or make fresh puree by blending 4-5 medium tomatoes. Either full-fat or light coconut milk works well, based on your preference. The ros gravy can be prepared up to 4 days in advance. Store in an airtight container in the refrigerator and reheat before serving.