Name: Ros Omlette in Spinach gravy. ( An Innovative Recepie gift card Especially For Goan Chefs) recipe by Manisha Shukla at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Spinach leaves blanched 3 cups.( After pureed it should be 2 cups.); Spring Onions washed and chopped 2 cups.; Tomatoes 3; Garlic (green) not dried. 1/ 4 cup.; Curry leaves fresh 8 to 10 no.; Chickpea flour 1 tbsp .; Cashew nuts powder 2 tbsp.( 15 to 20 cashews ) + some bit sized cashews chopped .As a secret ingredient.; oil 2 tbsp; Fresh cream ( malai) 3 tbsp; Red Chili Powder 1 Tsp; coriander powder 1 tbsp; Garam masala 1 tsp.; Salt to taste.; Bay leaves 2 no.; For Omelette.; Eggs 3; Onions 2 ( chopped); Green chili 1; Salt to taste; Coriander powder 1/2 tsp.; Garam masala a pinch for one omelette; Butter 2 tsp

ABOUT Ros Omlette in Spinach gravy. ( An Innovative Recepie gift card Especially For Goan Chefs) RECIPE

Ros Omlette also known as Ras Omelette is a snack and street food of Goan Cuisine. Omlelette is served in spicy chicken or chickpea gravy. Here I have served in Spinach Gravy ( Spinach is my most favourite). And the result is A Luscious Gravy. Which I am 100 percent sure GOAN CHEFS. would Like to TRY.

Ingredients Serving: 4

Spinach leaves blanched 3 cups.( After pureed it should be 2 cups.)
Spring Onions washed and chopped 2 cups.
Tomatoes 3
Garlic (green) not dried. 1/ 4 cup.
Curry leaves fresh 8 to 10 no.
Chickpea flour 1 tbsp .
Cashew nuts powder 2 tbsp.( 15 to 20 cashews ) + some bit sized cashews chopped .As a secret ingredient.
oil 2 tbsp
Fresh cream ( malai) 3 tbsp
Red Chili Powder 1 Tsp
coriander powder 1 tbsp
Garam masala 1 tsp.
Salt to taste.
Bay leaves 2 no.
For Omelette.
Eggs 3
Onions 2 ( chopped)
Green chili 1
Salt to taste
Coriander powder 1/2 tsp.
Garam masala a pinch for one omelette
Butter 2 tsp

Instructions

First take Spring onions.
Blend them by adding 2 tbsp water and curry leaves.
Heat oil in a pan. Add blended Spring onions. Saute. Add bay leaves.
Blend Tomatoes and garlic together .
Add to the Onions. Add chick pea flour and saute.
Add chilli powder, coriander powder, garam masala, turmeric .
Saute. Now add blanched and blended Spinach.
Simmer for 5 minutes. Check all masala and salt.
For making Omelette.
Mix chopped onions, green chilli and all masala mentioned .
Break eggs, beat well. Add mixed masala. Adjust salt.
Make Omelette in butter.
Heat your Spinach gravy, add fresh cream. Add your secret Ingredient Cashew powder and to add richness to the gravy, and add cashew pieces too.
Take a bowl for serving. Arrange Omelette on it.
Spread. Your delicious rich gravy on it. Garnish with coriander leaves and serve.
You can eat with Roti or Rice. I enjoyed it like that only.
For my grand son who is of age 28 months, I served gravy on bolied egg.
For my mother in law who is vegetarian and doesn't eat egg, I made Omelette of chickpea flour .

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