Cabbage Foogath
Goan dry cabbage with coconut, mustard seeds and dried red chilli. The most-cooked weekday vegetable side in Goa; on the table in 15 minutes.
Overview
A foogath is the Goan version of a coconut-stir-fry vegetable: a temper of mustard seeds, dried red chilli, urad dal and curry leaves in coconut oil, sliced onion and garlic cooked briefly, then the vegetable tossed in over high heat. Fresh grated coconut is folded through at the end. The cabbage keeps a slight crunch and gets a nutty-sweet finish.
Ingredients
Cabbage
- 400 g green cabbage (or white cabbage, finely shredded)
- ½ teaspoon turmeric
- 1 teaspoon salt (to taste)
Temper
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal
- 2 dried red chillies (broken in half)
- 15 fresh curry leaves
- 1 onion (small, finely chopped)
- 2 garlic cloves (finely chopped)
To finish
- 60 g fresh grated coconut (or 50 g desiccated, rehydrated in 2 tablespoons of warm water)
- 1 green chilli (slit, optional)
- A pinch of sugar
Method
Stage 1 - Temper
- Heat the coconut oil in a wide pan over medium-high heat.
- Add the mustard seeds; when they pop, add the urad dal and dried red chilli.
- Cook for 30 seconds until the dal turns golden.
- Add the curry leaves; sizzle for 5 seconds.
Stage 2 - Soften the base
- Add the chopped onion and garlic with a pinch of salt.
- Cook for 3-4 minutes until soft and lightly golden.
Stage 3 - Cook the cabbage
- Add the shredded cabbage, turmeric and salt.
- Toss to coat in the temper.
- Cook over medium-high heat for 5-6 minutes, stirring often, until the cabbage has wilted but still has a clear crunch.
Stage 4 - Coconut
- Sprinkle in the grated coconut and the green chilli (if using).
- Add a pinch of sugar.
- Toss for 2 minutes until the coconut is warmed through and integrated.
- Taste and adjust salt.
Stage 5 - Serve
- Serve immediately, alongside rice and fish curry, or as part of a Goan thali.
Notes
- Sugar balances: A pinch of sugar rounds out the cabbage and brings out the coconut. Don't skip it; the dish tastes flat without it.
- High heat, short cook: A foogath stays dry. Long, slow cooking turns the cabbage limp.
- Dry coconut is a substitute: Fresh is preferred; if using desiccated, rehydrate briefly so the flakes plump.
Storage
- Best the day it's made.
- Refrigerate up to 2 days; reheats well but the cabbage softens.
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French beans are trimmed and chopped into 1 cm pieces. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, sliced onion is softened briefly, and the beans are tossed in with a splash of water to steam-cook them through. Fresh grated coconut is folded through at the end with a finishing pinch of green chilli.
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