Cabbage and Carrot Foogath recipe: If you enjoy lightly cooked vegetables with fresh, subtle, and delicious flavours, you will love our quick and easy recipe for Cabbage and Carrot Foogath from Goa, with its classic combination of mustard seeds and curry leaves. This healthy, comforting cabbage foogath recipe is popular across Goa and is part of the daily lunch menu in many households as a side dish.
Foogath or fugad is a generic Goan term for any dry vegetable dish cooked with coconut and curry leaves. It is derived from the Portuguese phrase refogar which means “to fry with oil or butter and seasoning” or “to sauté”.
Foogath is a style of cooking vegetables quickly by tempering with mustard seeds, cumin seeds, and red or green chillies, then adding onions, ginger, garlic, and the vegetable (or vegetables) to the mix, and finishing it off with fresh grated coconut.
It’s a simple yet delicious dish of stir-fried or braised vegetables, which is similar to the Tamil poriyal and to Kerala thoran, the coconut-based vegetable dish from Kerala.
Foogath is generally made with cabbage or French beans, but you can also use cauliflower, kohlrabi, red pumpkin, carrot, green bean, cluster bean (gavar), radish, potato, beetroot, or you may use any combination of vegetables, say, carrot and peas.
Our recipe pairs cabbage and carrot, a delicious combination.
Our Goan Cabbage Foogath Bhaji recipe is fail-proof and is ready within minutes. It uses minimal ingredients for maximum effect. Cabbage foogath ingredients include finely shredded cabbage and carrots that are mildly tempered and finished with freshly grated coconut, which adds both subtle sweetness and texture. The cabbage sabzi is spicy, subtly sweet, and crunchy all at the same time, and bursting with simple, fresh, and clean flavours. Because the vegetables are cooked lightly and quickly, they retain their lovely colour and crunch. A squeeze of lime juice at the very end helps to enhance the flavour of the dish.
Traditionally, cabbage foogath is served with steamed rice, but it also tastes great with chapati, phulka, roti or paratha. Or serve it with dal and Goan fish curry for a simple yet delectable weekday lunch. Foogath can also be served as a salad.
Enjoy our Cabbage Foogath recipe as part of a complete Goan meal along with xacutti (chicken prepared with roasted grated coconut), vindaloo (spicy curry featuring vinegar and garlic marinade), sorpotel (spicy meat, liver, tongue, and blood curry made from pork and eaten with pao bread), and cafreal (spicy green chicken curry). End the feast with bebinca, a traditional multi-layered Goan pudding made of flour, sugar, ghee, egg yolk, and coconut milk. Wash it all down with feni, a local liquor made from coconut and cashew.
Learn how to make delicious and healthy cabbage and carrot foogath recipe from Goa with step by step video Instructions. Find all ingredients and complete method to cook Goan cabbage foogath bhaji along with preparation and cooking time right here from Yummefy Recipes.
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