Ras Omlet Pav is one of the loved
and favourite street food of Goa (A small State in Western India). Served with
chicken curry (more of the curry with a very few pieces of chicken) over an
omelet and crusty Unde(Goan crusty bread).
In this recipe, instead of
chicken, I have used mushroom tonak (mushroom Goan style coconut curry). Beech
mushrooms have the closest resemblance to our Goan fresh mushrooms which are
found during the monsoons. These definitely can't replace local mushrooms, but
give a similar texture and taste to the tonak, giving an overall satisfied
feeling along with freshly baked sourdough mini boule which replaced our Unde(
Goan crusty bread).
For me, ras omelet cravings would
usually start at night, sometimes even after having dinner, and we would head
straight to the local stall, near the National theater (Panaji, Goa); who
served delicious ras omelet and relishing the same in the car was a truly
pleasurable moment, which I still cherish.
If you agree with me do share
your lovely memories with Ras omelet in the comments below. Would love to know
about your favourite places as well.
Sharing the recipe of Mushroom Tonak (Goan style coconut curry).
Ingredients
250 gm
Beech Mushrooms
1 large
red onion finely chopped
Pinch
of Turmeric
For Dry
Roasting
2
medium bowl freshly scrapped Coconut
2 Dried
Red Chillies
1
Kashmiri Red Chilly
3-4
Peppercorns
½ Inch
Cinnamon stick
1 ½
Tablespoon Coriander seeds
1
medium-size red Onion slit into thin slices
½ tsp
Turmeric powder
1 Inch
Tamarind
½ tsp
Rice
Water
for grinding and cooking
Procedure
Heat a
deep bottom pan and add the oil.
Add-in
the slit onions followed by thoroughly cleaned, washed, and slit beech
mushrooms.
Add a
dash of water. Cover the pot and let it cook for 10-15min on a medium flame.
Dry
roast the spices in a heavy bottom pan starting with spices followed by onion
and last coconut until aromatic.
After
tossing it for 8-10min let it rest in the same pan for another 5min. Transfer
it to a plate till it cools down. Now grind it into a thin paste using water as
needed.
Add
this ground curry to the cooked mushrooms.
Add salt
to taste. Bring the curry to boil. Serve hot.
The
number of Chilies can be adjusted in case one prefers more spicy curry.
Rice is
added for adding to the thickness of the curry in addition to the coconut.
Water
can be added to adjust the thickness of the gravy.
We
usually have this curry fresh but leftovers can be stored in the fridge for a
day or two. Its taste enhances with the flavors marinating the crabs even more.
This
curry can be also made with button mushrooms as well.
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