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.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Ros
Omelet
Preparation
Make the ros:
Step 1
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.
Make the omelet:
Step 2
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.
Leave a Review
Reviews (9)
Back to TopWe loved this! I've had my eye on this recipe for a long time. I didn't have the coconut paste and made my own ginger/garlic paste, but it was still wonderful. Tomatoes, eggs, and rice are just such a nice combo. So I'm not sure why this doesn't have better ratings! Great stuff.
CJ
San Diego, CA
9/10/2021
this is a 4 person recipe, and the protein in eggs demands that cooking heat should not be too high, so certainly for 10 eggs this timing is good. I use coconut powder reconstituted, fresh garlic added towards the end of the onion cook time and fresh grated ginger. It's gorgeous.
sand2field
oxford uk
6/11/2021
Hi Karen. Note that the heat is reduced to Medium. Four to six minutes is a reasonable amount of time for a 10 egg omelette to set at medium heat, especially when made with eggs that are cold from the fridge. You must be thinking of experiences with fewer eggs, or at higher heat. Best of luck!
BananaPanda
Earth, USA
2/18/2021
"Once the center of the omelet is just set, 4 to 6 minutes" This recipe sounds delicious - and it's nice to have a recipe for one (so rare!) but on what planet does it take four to six minutes for the center of an omelet to set? If you cook eggs for that long, they're going to be a lot more than set, they're going to be dark brown and inedible.
karen marie
2/16/2021
Yummy
Anonymous
2/22/2023
Awesome
Anonymous
2/22/2023
Hummers
Anonymous
2/22/2023
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