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A popular Goan breakfast meal, ros omelette is renowned for its tempting fragrance and mouthwateringly rich flavours. Two essential ingredients are used in this dish: an omelette that combines everything and a spicy curry-like sauce called "ros" prepared from a mixture of aromatic spices.
Fresh Goan pav, a bread variety that ideally balances the dish's strong flavours, is usually served with it. Portuguese food and regional ingredients influence Goa's rich culinary legacy Ros Omelette enhances the breakfast experience by including typical Goan spices into each bite, even though many people might prefer a simple omelette. This recipe will give you a good start of the day, irrespective of whether you are a longtime resident of Goa or discovering the amazing flavours of Goa.
Ingredients
For Paste
- 2-3 tbsp il,
- 1 no. bay leaf,
- 2 tsp cumin seeds,
- ½ tbsp coriander seeds,
- 1 tbsp black peppercorns,
- 4 no. black cardamom,
- 2-4 no. cloves,
- ¼ inch cinnamon stick,
- 3 medium onions, sliced,
- Salt to taste,
- 3-4 no. garlic cloves, roughly chopped,
- ½ inch ginger (peeled & roughly sliced)
- ⅓ cup fresh coriander leaves, roughly chopped,
- 1 tsp red chili powder,
- ½ tsp Turmeric powder
For Ros
- 1 ½ tbsp oil,
- 1 ¼ cups prepared paste,
- Salt to taste,
- ½ tsp sugar
For Omelette:
- 2 tsp oil,
- 4 no. whole eggs,
- 3 no. green chillies (less spicy & finely chopped)
- 1 tsp tender coriander stems, finely chopped,
- Salt to taste
For Garnish:
- 1/2 onion finely chopped,
- 1 lemon chopped into 4 pieces
Also read: Thick Poha Chivda Recipe: Easy Tips And Tricks To Nail The Maharashtrian Dish
Making Process
Preparation Of Spice Paste
The flavourful spice paste is the foundation of any good Ros Omelette. To start, the whole spices—bay leaf, cumin seeds, coriander seeds, black peppercorns, black cardamom, cloves, and cinnamon—are gently toasted until their vital oils and smell are released. Sliced onions, garlic, and ginger provide a hearty foundation that is enhanced with ground spices and fresh coriander leaves. For added flavour depth, it's important to cook these ingredients slowly so they can caramelise a little. This paste is useful for a quick morning preparation because it can be prepared ahead of time and stored.
Preparing the Ros
The ros, the primary focus of this dish, should be prepared first. Heat 1½ teaspoons of oil in a pan over medium heat. To unleash their smells, add the bay leaf, cloves, cinnamon stick, cumin seeds, coriander seeds, black peppercorns, black cardamom, and oil. Let them sauté for a short while. Then add the cut onions to the pan and cook until golden and transparent. This is an important step since the caramelisation of the onions will give the sauce more depth. When the onions are done add the turmeric powder, red chilli powder, coriander leaves, small portion of garlic, ginger, little salt and sugar. After thoroughly blending these ingredients, let them heat until the oil separates from the mixture. Add 1¼ cups of water to the pan once the mixture has cooked, adjusting the consistency to your liking. Let the flavours blend beautifully by letting the ros boil for ten to fifteen minutes. To improve this rich and aromatic sauce's overall flavour, taste and adjust for salt.
Preparing the Omelette
It's time to make the omelette while the ros is cooking. In another pan, heat two tablespoons of oil on a medium heat. Whisk together four whole eggs that have been cracked open in a bowl. Put some salt to your desired taste and then proceed to season the mixture. Add the finely chopped green chillies for a little heat, but remember that milder kind are ideal for this recipe. For extra taste, you may also add one teaspoon of delicate coriander stems, chopped finely. Pour the egg mixture into the pan, making sure it spreads evenly, after the oil is sufficiently hot. Cook the omelette until the top is almost set and the edges begin to lift. carefully slide it on plate when it's ready.
Serving And Enjoying
It's time to assemble this delicious dish now that the omelette and ros are ready. Spread a portion of the hot ros onto the omelette first, letting the colourful sauce seep a little into the eggs. An amazing blend of flavours is produced by this infusion. Add some finely sliced onions to your dish as a garnish for a little brightness. Fresh Goan pav, a soft bread that perfectly balances the hot sauce that is traditionally served with Ros Omelette. For an extra taste boost, you can serve lemon wedges on the side, which can be squeezed over the food.
Image Credit: Wikimedia Commons
In addition to getting a delicious dish, you’ll recreate the essence of Goan cooking with this recipe.
