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


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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Goan, Indian
Servings: 2


  • 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


  • 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

…linking to Winter Foods,

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Reader Interactions


  1. looks delicious, you made it very well, the test is in ensuring that the crunch of the cabbage is maintained and yet it does not taste raw, which is what your pictures shows, beautiful click as well

  2. This is not all that different from the Cabbage thoran in Kerala or Cabbage porial in Tamil Nadu. The veggies are cooked a bit more, but its almost the same! Good one, Mireille. I am doing this theme next week and I have no idea where to start from 🙁

  3. Not only are you making and enjoying, you are making us aware of so much of our own cuisine..thanks Mir, as always you take so much efforts for each dish and it is really so appreciated! We do something very similar in South, though we don't add ginger paste, guess that changes the taste..:)

  4. Good dish. As ever one said its similar to our poriyal. From this we can say indian food is basically similar in all region except few changes as ginger garlic paste here. Nice to know this Goan cuisine Mir.

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