ROS OMELETTE
Steps:
- 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.
- 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.
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- Take a mixing bowl. Add finely chopped onion, finely chopped tomato, finely chopped coriander leaves and finely chopped green chili.
- Prepare the ros by following the instructions given here – You can either make Chicken xacuti or mushroom xacuti (for a vegetarian version).
- For serving the ros omelette in authentic Goan way, take a steel plate and add the omelette. Pour 1 ladle curry from xacuti. Do not add any chicken pieces.
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