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Cabbage And Carrot Foogath Recipe | Easy & Healthy Goan Cabbage Bhaji
+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.
You will probably also like our:
Apple, Cauliflower, and Peanut Salad
Or try all our delicious Vegetarian Recipes right here!
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RECIPE
INGREDIENTS
1 1⁄2 tablespoons vegetable oil
1 teaspoon black mustard seeds
15 curry leaves
1⁄2 teaspoon cumin seeds (jeera)
2 dried red chillies, deseeded, thinly sliced
2 green chillies, fresh, sliced
200 grams onions, (about 2 medium onions), thinly sliced
1⁄4 teaspoon turmeric powder (haldi)
250 grams cabbage, (about ½ medium cabbage), sliced or shredded
250 grams grated coconut, (about 2 cups)
1 teaspoon salt, or to taste
250 grams carrots, (about 3 medium carrots), sliced into thin strips
1 teaspoon lime juice, or to taste
10 garlic cloves, sliced, and fried till crisp
1 tablespoon coriander leaves, chopped
COOKING METHOD
- Place a large pan or kadhai over medium heat and pour in oil. Once the oil is hot, toss in black mustard seeds. When they begin to crackle and pop, add curry leaves, cumin seeds, red chillies, and green chillies, and sauté for a minute.
- Add onion and fry till softened, 4 to 5 minutes. Sprinkle in turmeric powder, stir, then tip in cabbage. Mix well and cook for about 4 minutes. The cabbage will begin to wilt.
- Toss in grated coconut, stir, and sauté till cooked through, about 7 minutes. Sprinkle with salt and tip in carrots, and continue cooking till ready, another 3 to 4 minutes if you like your vegetables slightly crunchy, or more depending on the texture of vegetable you like.
- Drizzle with lime juice, add crisp fried garlic, stir, and garnish with coriander leaves.
- Transfer to a serving bowl and eat hot.
Cook’s Note: After adding carrots, you can add 2 tablespoons water, stir, and cover the dish with a lid on low heat for 3 to 4 minutes if you like your vegetables soft in texture.
Serves: 5 as part of a larger meal
Prep Time: 33 minutes
Cook Time: 23 minutes
HIDE RECIPE - Place a large pan or kadhai over medium heat and pour in oil. Once the oil is hot, toss in black mustard seeds. When they begin to crackle and pop, add curry leaves, cumin seeds, red chillies, and green chillies, and sauté for a minute.
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Tags:cabbage and carrot foogath recipe, goan cabbage foogath bhaji recipe, cabbage foogath recipe
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