"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
This simple recipe called Foogath from Goa reminds me of Konkani upkari or thoran/poriyal of the south. You can surely serve it with chapati or simple dalitauy and rice. But I like to eat just by itself like a salad.
2 cups shredded cabbage
1 tbsp oil
1 sprig curry leaves, torn
1 green chili, slit
1 red chili, halved
1/2 tsp mustard seeds
1 onion, finely chopped (approx 1/2 cup)
1 tbsp fresh coconut
1 tbsp lemon juice (optional)
1. Heat oil. Add all the ingredients for tempering.
2. As onion becomes soft, add cabbage. Sprinkle some water for cabbage to cook. But do not add too much water.
3. Saute on a slow flame till cabbage is cooked.
4. Add salt to taste.
5. Stir in coconut. Switch off the gas.
6. When you are about to serve, squeeze in lemon juice, if using.