In India’s smallest state, Goa, you will find some of the richest and most diverse food traditions anywhere in the country. This includes a thriving street food culture with offerings that are quite unique, from crunchy croquettes to choris-pav, a sausage and bread combination, to bebinca, a layered, sticky sweet made with coconut milk and eggs. One of the most popular among these street eats is Ros Omelette, a delectable fusion of an omelette and a spicy Goan curry made with coconut and spices. In Goa, which is my stepmom’s native state and one I unfailingly gravitate to each time I visit India, you would find Ros (pronounced “ross”) Omelet being sold outside railway stations at “gaddos,” as makeshift food stalls and trucks are known here. For travelers and workers in nearby buildings the gaddos are a welcome convenience: they dish out tasty fast food at extremely affordable prices and without the long wait you might expect at a restaurant. I wanted to share this vegan and eggless recipe of Ros Omelette with you as part of my long-running series on street foods in India, which includes delicious dishes like pav bhaji and moonglet. I also like sharing with you veganized versions of Indian foods you will likely never find at an Indian restaurant, but are very much worth making and eating. You can use my recipe for vegan omelet (which is delicious and has a texture similar to an egg omelet!) for this ros omelette recipe, or you can make the “masala omelet” with chickpea flour recipe below.
What is Ros Omelette?
In a Ros Omelette, an egg omelet, made Indian style with shallots and chili peppers, is served dunked into a spicy gravy (called “ros” in Goan Christian Konkani, “ras” in Goan Hindu lingo). The gravy is usually chicken or mutton xacuti (pronounced shaa-koo-ti), another popular Goan dish that derives from the state’s colonial Portuguese past, and it is packed with flavor and texture from a mix of spices and coconut. It is a simple but rather a genius idea, as so much street food is: you take two very different but very tasty foods, combine them, and multiply the deliciousness several-fold.
Why you will love this dish
Uniquely delicious. As weird as it might sound, the combination of an omelet (a vegan omelet in this case) and a spicy curry is incredibly and unequivocally delicious. There’s something about the texture and flavor of the two foods that just works nicely together. Simple recipe. The xacuti gravy does require a bit of roasting and blending, but it is not difficult by any means, and I have step by step photos and instructions that will help demystify the process. It works for nearly any meal. Yep. Serve it for an indulgent breakfast or for a satisfying lunch or dinner. You cannot go wrong.
How to make ros omelette
To make the xacuti gravy, begin by chopping the reconstituted mushrooms into quarters. Discard any hard stems, but retain the soaking water, which makes a wonderful stock for the xacuti. Next toast the whole spices–the cinnamon, cardamom, cloves, red chili peppers, black peppercorns, coriander seeds, cumin seeds and fennel seeds – in a teaspoon of oil until they are a couple of shades darker and very fragrant. Add the stoneflower or dagad phool too, if using. Add the onion and poppy seeds to the skillet and roast over medium-high heat until the onion starts to brown, about two minutes. Take care not to burn the spices and stir-fry constantly. Remove the spices to a plate, let them cool, then add to the blender along with tomatoes. Blend into a smooth paste. Set aside.
Heat a teaspoon of oil and add chopped shallots. Saute until they turn golden-brown, then add in ginger garlic paste and saute another minute.
Add the mushrooms, saute for a couple of minutes, then add the blended masala paste along with the mushroom stock from reconstituting the mushrooms. Remember, you want this gravy to be thin so add more water or vegetable stock if needed. Let the xacuti curry come to a boil, then turn the heat down so it continues to boil gently, cover, and let it cook 20 minutes or until specks of fat float on the top. Add the coconut milk and mix well. Cook another five minutes. Add salt to taste and stir in cilantro. Turn off the heat.
To make the vegan omelet, place all of the ingredients in a bowl. Add water, I needed about a cup, to make a thick but easily spreadable batter.
Heat a nonstick or well seasoned cast iron skillet. Spray with cooking spray or brush on a thin layer of oil. Pour about a third of a cup of batter into the center of the skillet and shape it into a round using the bottom of the cup (use a steel cup if doing this, not plastic) or a spoon. Once the top has dried and the sides are golden brown, flip the omelette and cook the other side for about half a minute. Fold the omelette into half or a fourth.
Plate the Ros Omelette by ladling the xacuti into a wide bowl or rimmed plate. Place the folded omelet and ladle on some more curry. Garnish with more cilantro, if you wish.
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More Goan style vegan recipes
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