Follow these steps for perfect results
Cabbage
thinly shredded
Jaggery
powdered
Fresh Red Chilli
thinly sliced
Curry Leaves
Mustard Seeds
Asafoetida
Sunflower Oil
Fresh Coconut
grated
Salt
to taste
Thinly shred the cabbage leaves, wash, and set aside.
Heat oil in a wide pan over medium heat.
Add mustard seeds and let them splutter.
Add asafoetida, curry leaves, and let them crackle.
Add fresh red chillies and saute until fragrant.
Add shredded cabbage and toss well to combine.
Season with salt and powdered jaggery.
Cook for 5-6 minutes, keeping the cabbage crunchy.
Add grated fresh coconut, mix well, and remove from heat.
Serve hot as a side dish with Phulka, Panchmel Dal, Steamed Rice, or Goan Fish Curry.
Expert advice for the best results
Do not overcook the cabbage; it should retain some crunch.
Adjust the amount of chilli to your preferred spice level.
Toast the mustard seeds lightly for a more intense flavour.
Everything you need to know before you start
5 mins
Can be made a few hours ahead; store in the refrigerator.
Serve in a bowl or on a plate as a side dish. Garnish with extra grated coconut and a sprig of curry leaves.
Serve as a side dish with rice and dal.
Serve with roti or paratha.
Pairs well with the subtle spice and coconut.
A refreshing complement to the dish.
Discover the story behind this recipe
Foogath is a common Goan side dish, often made with various vegetables.
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