Cabbage Foogath – Goan Vegetable Stir Fry

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Last Updated on December 14, 2020 by Chef Mireille

Cabbage Foogath - Goan Vegetable Stir FryCabbage Foogath – Goan Vegetable Stir Fry is a quick and easy  side dish infused with fresh ginger. A perfect compliment to any meal!

I am loving this exploration into the variety of Indian regional cuisine I am inspired to do, on behalf of my BM themes. This week I will be focusing on the food of Goa.  Goa is one of my favorite Indian cuisines, with their Portuguese influenced spicy flavors and abundant use of fish and seafood, due to their coastal location.  I have already made several Goan recipes on this blog, including a complete Goan Thali here.

Although I have decided to use cabbage, foogath can be made with other vegetables also.  Green beans is another common variety of foogath.  A foogath is basically a dry curry made with a lot of coconut.

This type of quick stir fry is popular in many Indian states, especially in South India. Let’s have a look at some other quick Indian stir fries.

Indian Vegetarian Stir Fries

IN THE MAKING

This is so quick and easy and tasted delicious with Goan Poee

Foogath 3 -edit

Cabbage Foogath
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Cabbage Foogath – Goan Vegetable Stir Fry

a quick and easy #vegetarian stir fry from Goa
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Goan, Indian
Servings: 2

Ingredients

  • Ingredients:
  • 1 1/2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal split black lentils
  • 5 curry leaves
  • 2 green chiles split
  • 1 1/2 cups Napa cabbage sliced (you can use any variety of cabbage - green cabbage or Savoy is fine as well)
  • 1/2 cup frozen green peas defrosted
  • 2 teaspoons ginger paste
  • 1/2 cup frozen grated coconut defrosted (or freshly grated coconut)
  • salt to taste

Instructions

  • In a large skillet or a wok, heat oil.  Add mustard seeds.  When they start to pop, add the urad dal, curry leaves and chile.  Saute for 1 minute.
  • Add cabbage, peas, ginger paste and salt.  Cook for 3-4 minutes.
  • Add coconut and cook another 5 minutes.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Foogath 1 -edit

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

READ  Boonchi Curry - Sri Lankan Green Bean Curry

…linking to Winter Foods,

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Nisha Sundar

    This is very similar to our south Indian preparation without the ginger. As you mentioned even carrot, beans, cluster beans and broad beans preparation are very similar to this. Nice to know even Goans have a similar thing.

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