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Aye, Kya Bolti Tu? Ros Omelette – Goa’s Spicy Love Affair on a Plate!

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Chef Curry Do’pyaza

Aye, Kya Bolti Tu? Ros Omelette – Goa’s Spicy Love Affair on a Plate!

Namaste doston! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, back with another chatpata recipe to tantalize your taste buds. Today, we’re diving deep into the vibrant flavors of Goa with a dish that’s close to my heart – the Ros Omelette!

This isn’t just any omelette, my friends. This is Goa on a plate! Imagine a fluffy, golden omelette swimming in a rich, spicy chicken gravy. Hai Allah, the aroma alone is enough to make your stomach rumble!

You’ll often find this dish being enjoyed during festivals like Christmas, Easter, and Carnival in Goa. It’s also a popular street food snack enjoyed any time of the year, especially during the cooler months when a warm, spicy gravy is just what the doctor ordered. It’s a comforting, satisfying meal that brings people together. Think of it as Goa’s warm hug served on a plate!

A Little History Lesson, My Dear Readers

The Ros Omelette is a fascinating blend of Portuguese and Indian culinary traditions. The omelette itself is, of course, a classic dish enjoyed worldwide. But the “ros,” that delectable chicken gravy, is where the Goan magic happens. It’s believed that the dish evolved from Portuguese influences, with the Goans adding their own unique blend of spices and flavors to create this now iconic dish.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

For the Omelette:

  • 2 Eggs
  • 1 tablespoon finely chopped Pyaaz (Onion)
  • 1 Hari Mirch (Green Chilli), finely chopped (adjust to your spice level!)
  • 1 tablespoon chopped Hara Dhaniya (Coriander Leaves)
  • Salt to taste
  • 1 tablespoon oil for cooking

For the Ros (Chicken Gravy):

  • 250g Chicken pieces, boneless, small cubes
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhania Powder (Coriander Powder)
  • 1/2 teaspoon Garam Masala
  • 2 Laung (Cloves)
  • 1 inch Dalchini (Cinnamon Stick)
  • 2 tablespoons oil
  • 1 cup Nariyal Ka Doodh (Coconut Milk)
  • Salt to taste
  • Water as needed

Instructions:

  1. Let’s Make the Ros First: Heat oil in a kadai (wok) or a deep pan. Add cloves and cinnamon stick. Let them sizzle for a few seconds.
  2. Add the chopped pyaaz (onion) and sauté until golden brown. Patience is key here, friends!
  3. Add the adrak-lahsun paste (ginger-garlic paste) and sauté for another minute until the raw smell disappears.
  4. Now, add the chicken pieces and cook until they are lightly browned.
  5. Add lal mirch powder (red chilli powder), haldi powder (turmeric powder), and dhania powder (coriander powder). Sauté for a minute, stirring constantly to prevent burning.
  6. Pour in the nariyal ka doodh (coconut milk) and add salt to taste. Add water to adjust the consistency of the gravy – it should be thick but still pourable.
  7. Bring the gravy to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through and the gravy has thickened. Stir occasionally.
  8. Stir in the garam masala and simmer for another 2 minutes. The ros is ready! Keep it warm.
  9. Now, for the Omelette: In a bowl, crack the eggs. Add chopped pyaaz (onion), hari mirch (green chilli), hara dhaniya (coriander leaves), and salt. Whisk everything together until well combined and slightly frothy.
  10. Heat oil in a non-stick frying pan over medium heat.
  11. Pour the egg mixture into the pan and cook until the omelette is golden brown on both sides. Flip carefully!
  12. The Grand Finale: Place the omelette on a plate and generously ladle the hot chicken ros over it. Garnish with a sprinkle of fresh hara dhaniya (coriander leaves).

Tips for Best Results:

  • Don’t overcook the chicken in the gravy, or it will become dry.
  • Adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of lal mirch powder (red chilli powder).
  • Use fresh coconut milk for the best flavor. Canned coconut milk works too, but fresh is always better!
  • Serve the Ros Omelette immediately while the gravy is hot and the omelette is fluffy.

Cooking Variations:

  • Gas Stove: The recipe above is perfect for a gas stove.
  • Induction Stove: Use the same instructions as above, adjusting the heat settings as needed for your induction stove.
  • Pressure Cooker (For the Ros): You can speed up the gravy-making process by pressure cooking the chicken. Sauté the onions and spices as instructed, then add the chicken, coconut milk, and water. Pressure cook for 2-3 whistles. Release the pressure naturally before opening the cooker.
  • Slow Cooker/Crockpot (For the Ros): This is a great option for a hands-off approach. Sauté the onions and spices, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Oven/Microwave/Air Fryer: These are not recommended for making the ros or omelette.

Nutritional Information (Approximate, per serving):

  • Calories: 400-450
  • Protein: 25-30g
  • Fat: 25-30g
  • Carbohydrates: 10-15g

Serving Suggestions:

  • Serve the Ros Omelette hot as a snack, light meal, or even a brunch item.
  • Pair it with pav (bread rolls) to soak up all that delicious gravy.
  • A side of chopped onions and a squeeze of lemon juice adds a refreshing touch.

So there you have it, folks! My version of the classic Goan Ros Omelette. I urge you to try this recipe at home. It’s a flavourful and satisfying dish that’s sure to impress your friends and family. Share the joy of this delicious meal with your loved ones. Happy cooking!