Ras Omelette is a delicious street food from Goa. Omelette is served in a spicy tomato gravy for a hearty protein packed treat for any time of the day.
Today I have a delicious street food recipe from Goa. It is called Ras Omelette aka Ros Omelet and is sold on food carts that line the streets of Goa. In this dish, omelette is served in a spicy tomato gravy with some pav (Indian dinner roll) on the side. It is a great protein packed dish to have any time of the day.
Street food is one of my favorite themes of all. These are generally reserved for the locals and are mostly unknown to everyone else. But with the globalization of food and social media, the world has become a smaller place. We now know instantly what a person is eating across the globe just by following them on any of their social media.I read about this Ras Omelette for the first time on Vidya Narayan’s (Masala Chili) blog. She made it vegan by making the omelette with besan/ chickpea flour. She also made the ras with white peas. I fell in love with the dish I minute I saw it and I knew this will be on the menu for this week.
In Konkani ras or ros means gravy and hence the name of the dish. Ras is made with chicken or chickpeas and is flavored with xacuti masala. I found a simple recipe for ras on Rediff.com that is made with tomatoes and spices. I will definitely try this dish with xacuti masala some time soon.The fluffy omelette with the spicy ras and the pav is a great combination. Do try this protein rich dish – make it with meat or vegetarian or vegan.
For the Ras:
- 2 tbsp Oil
- 1 Large Onion, finely chopped
- 1 tsp Ginger+garlic paste
- ¼ tsp turmeric
- 1½ cups Tomato puree
- 1~1½ tsp Red Chili powder (adjust as per taste preference)
- ¼ cup coconut milk
- 1 tsp garam masala
- To taste salt
For the Omelette:
- 4 Large Eggs, whisked
- 1 tbsp Mint leaves, finely chopped
- 2 tbsp Cilantro leaves, finely chopped
- To taste Salt Pepper
- As Needed Red Onion, finely chopped (for garnish, optional)
- Heat oil in a pan, add the onions, ginger+garlic paste and turmeric. Cook until the onions are lightly browned around the edges.
- Add the tomato puree, red chili powder; cover and cook for 5~6 minutes.
- Stir in coconut milk, garam masala and salt. Cook for 3~4 minutes. Keep the ras warm while you make the omelette.
- Whisk eggs with mint, cilantro, salt and pepper.
- Heat oil in a pan, pour ¼ of the egg mixture and cook till set, Flip gently and cook for another minute. Remove from pan and repeat with the remaining egg mixture.
- To serve, take some ras in a serving bowl and top it with an the omelette and garnish with chopped onions (if using). Enjoy!!