Goan Ros Omelette

Ingredients

• 1 tablespoon coconut oil
• 1 small yellow onion, finely chopped
• 1 medium tomato, coarsely chopped
• 1 tablespoon store-bought ginger-garlic paste
• 1 teaspoon ground turmeric
• ½ teaspoon Kashmiri or other red chile powder
• 1 tablespoon store-bought coconut paste
• 1 teaspoon garam masala
• Kosher salt
• 10 large eggs
• 1 teaspoon Kashmiri or other red chile powder
• Kosher salt
• 2 tablespoons vegetable oil or coconut oil
• 1 medium yellow onion, finely chopped
• 2 green chiles, finely chopped
• Lime wedges, for serving
• Finely chopped onion, for serving

Steps

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.
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.