Ros Omelette Goa’s famous Ros Omelette Goan Street Style Omelette Curry

Ingredients

• For Paste 2-3 tbsp Oil
• 1 no. Bay leaf
• 2 tsp Cumin seeds
• ½ tbsp Coriander seeds
• 1 heaped tbsp Black peppercorns
• 4 no. Black cardamom, Badi Elaichi
• 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 Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• 1 ½ tbsp Oil
• 1 ¼ cup Prepared paste
• 1 ½ cup Water
• Salt to taste
• ½ tsp Sugar
• 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
• 1 large Onion, roughly chopped
• 2 medium Tomatoes, roughly chopped
• 1 Green chili (less spicy & finely chopped)
• 1 tbsp Tender coriander stems, finely chopped
• 1 tbsp fresh Coriander leaves, roughly torn
• ½ tsp Oil
• Salt to taste
• 1-2 tsp Lemon juice
• 2 no. Ladi pav
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a kadai, add oil, once it’s hot, add bay leaf, cumin seeds and let it splutter.
2. Add coriander seeds, black peppercorns, black cardamom, cloves, cinnamon stick and saute it for a minute until aromatic.
3. Add onions, salt to taste and cook for a while until translucent.
4. Add garlic, ginger, fresh coriander leaves, degi red chili powder, turmeric powder and saute it well.
5. Transfer it to a bowl and let it cool down at room temperature.
6. Transfer it to a mixer grinder jar and grind it into a smooth paste.
7. Keep it aside for further use.
8. In the same kadai, add oil, once it’s hot, add prepared paste and cook it for a while until it leaves the sides of the pan.
9. Add water to adjust the consistency, salt to taste, sugar and let it simmer for 7-8 minutes on low flames.
10. Transfer it to a serving dish and garnish it with coriander sprig.
11. Serve hot with prepared omelet, salad and ladi pav.
12. In a bowl, crack the whole eggs, add green chillies, tender coriander stems, salt to taste and give it a good mix.
13. In a pan, add oil, once it’s hot, pour the egg mixture and cook it for 2-3 minutes on both the sides on medium flames.
14. Transfer it to a serving dish, garnish it with coriander sprig and lemon wedge.
15. Serve hot with prepared ross, salad and ladi pav.
16. In a bowl, add onion, tomatoes, green chili, tender coriander stems, fresh coriander leaves, oil, salt to taste, lemon juice and give it a good mix.
17. Keep it aside for further use.