Ros Omelet (Omelet with Tomato Gravy)


Upon disembarking from the train and entering the Vasco da Gama train station, the ros omelets prepared near the station entrance are too enticing to pass up. The aroma of the omelet begins to waft through the air from vendor stalls throughout Goa when the sun begins to set and doesn't stop until well after midnight, after tourists and locals alike have satisfied their cravings. Ros means "gravy" in Hindi and it's this spicy element that makes this a unique specialty of the region. The coconut gives the gravy a tropical vibe and the tomatoes and chiles add depth and heat. Goa is like the Ibiza of India, and this omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Ros omelette
Photo: Photo by Rachel Vanni / Food Styling by Judy Haubert
Active Time:
30 mins
Total Time:
30 mins


For the Ros

  • 1 tablespoon coconut oil

  • 1 small yellow onion, finely chopped (about 3/4 cup)

  • 1 medium tomato, coarsely chopped (about 1 cup)

  • 1 tablespoon store-bought ginger-garlic paste (available in Indian markets)

  • 1 teaspoon ground turmeric

  • 1 ¼ teaspoons Kashmiri chile powder or other red chile powder

  • 1 tablespoon store-bought coconut butter or paste (available at natural food stores and Indian markets)

  • 1 teaspoon garam masala

  • Kosher salt

For the Omelet

  • 10 large eggs

  • 1 teaspoon Kashmiri chile powder or other red chile powder

  • Kosher salt

  • 2 tablespoons vegetable oil or coconut oil

  • 1 medium yellow onion, finely chopped

  • 2 small green Indian or Thai chiles, finely chopped

  • Lime wedges, for serving

  • Finely chopped onion, for serving


Make the ros

  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 add chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer.

  2. 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.

Make the omelet

  1. In a large bowl, whisk together the eggs and season with the chile powder and salt. In a large nonstick skillet, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes.

  2. 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. Serve in wedges, garnished with lime wedge and raw onion.


Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy. Copyright © 2020. Photographs by Linda Xiao. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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