Category Archives: Goan

Back with an Eclectic Omelette

Eclectic Omelette

  • Servings: 1
  • Difficulty: easy
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Eclectic Omlette







For the past several weeks, I was having serious hardware problems with my laptop which kept me off the internet.

Won’t bore my kooky readers with the saga but the sum of the story: my hard drive had to be reformatted, OUCH! Had a few recipes and photos lined up for posting here, now they are all gone :-(.

I got my laptop back just before I was off on a four day break to Goa and so it delayed my coming online that much more.

Now that I am back with a well-behaved machine, looking forward to resuming my kooky postings :-).

Today’s recipe is one which I threw together at the very last minute. Returned from Goa to a frugal kitchen home to some onions, ginger, chilli, carrot, tomato, coriander and cheese. I had brought back with me local brown bread known as poi (seen in the photograph) so decided to make an eclectic omelette.

The premise of this recipe is to cook the “base”, cool it down and add it to the beaten eggs to make an omelette. This results in a nice, firm omelette (as opposed to watery one which can sometimes happen when you add vegetables).

If you would like to try this recipe (or rather, method) use whatever you have on hand in terms of vegetables and cheese. Bits of bacon or ham would also make a welcome addition.

Poi is a type of Goan bread which you can get in white and brown variety (I had the latter). In terms of taste, it is a bit like the Italian Ciabatta. It is sold freshly made early morning. If you miss the morning delivery, you won’t get it again during the day (at least, this is the case in some parts of Goa). It is moreish and a very good match for any type of egg recipe.

Without further ado, let’s get cracking with this eclectic omelette.


2 Eggs

1 Large onion

1 Large tomato

1 Carrot

Fresh ginger the size of your thumb

Handful of fresh coriander

2-3 Green chilli (or to taste)

1 Tablespoon cheese (I used Cheddar)

1-2 Teaspoons oil

Salt to taste

Freshly ground black pepper to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Wash, scrub and finely grate the carrot.
  4. Wash and slice the chilli.
  5. Wash, peel and finely grate the ginger.
  6. Wash, dry and chop the coriander.
  7. Crumble or cube the cheese.
  8. Heat the oil in a wide base frying pan.
  9. Once it is hot, add the onion, tomato, carrot, chilli and ginger.
  10. Add salt to taste.
  11. Mix well, lower the heat, cover and cook for 10 minutes.
  12. Once the time is up, take the pan off the heat and let it cool down. You can do this in advance.
  13. When you are ready to make the omelette, beat the eggs in a bowl,
  14. Add the coriander along with a pinch of salt and pepper to taste.
  15. Mix well and tip in the contents of the frying pan to the eggs.
  16. Put the pan back on the burner and turn on the heat.
  17. Mix all the ingredients in the bowl so that the eggs and vegetables are totally into each other (!).
  18. Add the cheese.
  19. Once the pan is hot, add the eggy mixture.
  20. Turn the heat down to minimum, cover and cook the omelette for 10-12 minutes.
  21. Carefully flip over and cook the other side for a few minutes before dishing out.


White Velvet Okra, The Indian Way

White Velvet Okra, The Indian Way

  • Servings: 1-2
  • Difficulty: easy
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White Velvet Okra, The Indian Way






I have just returned from a short break in Goa, a veritable food lovers’ paradise.

Memorable dinners include prawn curry (one of THE best I’ve ever had), red snapper stuffed with Goan masala, chicken biriyani and a kind of mutton stew. All to be enjoyed with some very moreish cashew feni!

Walked around Mapusa market which has the most amazing varieties of fresh produce, foods and other stuff. Unfortunately, I had left my camera in the room so couldn’t take photos and I was kicking myself throughout the visit to the market.

White Velvet Okragoa produces a lot of fruits and vegetables which are special to that region

One of those is white okra (safed bhindi). This variety of okra is very pale green in colour, slightly thicker in circumference and easily 10″-12″ long. Given its size, the vegetable is sold in units instead of by weight. The cooked okra is quite buttery in terms of texture.

I looked up white okra on the internet but there isn’t much information on this vegetable in cyberspace. According to this website, the vegetable (also known as white velvet okra) used to be grown in the Southern United States.

I did try Goan style okra while there and the taste is interesting because they add wet kokum to it (a first for me). But the following recipe is for regular Indian style okra adapted to white okra.

Will go well with any type of bread.

In the photograph above, in the salad on the left you might have noticed some cut lemons. They are also local to Goa. Slightly bigger than a golf ball, they have orange flesh and are unbelievably juicy.

Plenty of Goan trips are on the cards in the coming months so will be sharing more about Goan food culture as and when :-).


12 White Okra (or 500 grams regular okra)

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1-2 Teaspoons turmeric powder

1-2 Teaspoons chilli powder

1 Tablespoon fenugreek seeds

1-2 Teaspoons asafoetida

1 Tablespoon oil

Salt to taste


  1. Wipe the okra with a damp cloth.
  2. Remove the head and slice them into bite size pieces.
  3. In a bowl, mix the dry powders: coriander, cumin, turmeric and chilli.
  4. Heat the oil in a wok like pan.
  5. Once it is hot, add the fenugreek seeds followed by the asafoetida.
  6. Lower the heat and stir for about 30 seconds.
  7. Add the sliced okra, dry powders and salt to taste.
  8. Mix well, cover and cook for 20 minutes.
  9. Take off the flame and let the cooked vegetable rest for about 5 minutes before serving.