Tuesday, October 6, 2009

Cabbage Foogath

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.

Cabbage Foogath
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.

Note -
1. Coconut oil may add an authentic touch!


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