Cabbage Foogath

Foogath

The literal translation of Foogath is Refogado which means Braising. Braising is a process in which you fry (food) lightly and then cook it slowly in a closed pot / utensil by adding liquid or in its own moisture / juices. In this recipe I am going to keep it simple and use an age old method of cooking this. In the optional category you will find other ingredients that can be used. I assure you the end result is delicious.

Ingredients

700gms of cabbage (washed and shredded)

2 medium onion chopped

3-4 chilies finely chopped

3-4 tablespoon freshly grated coconut

3 tablespoon coconut oil

½ to ¾ teaspoon sugar

Water as required

Salt to taste.

Goan

Optional Ingredients:

¾ teaspoon mustard seed

12 -14 curry leaves

¼ teaspoon turmeric powder

*** If you are using the above ingredients then after adding the oil add the mustard seeds and let it sputter then add the curry leaves followed by onion.

*** Turmeric to be added just before adding the cabbage.

Method:

1. Select a pot or kadai which has a tight lid with a slight depth to hold water on top.

2. Add coconut oil followed by onions and chilies now sauté the onions till they are translucent.

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3. Set the gas of very low flame.

4. Now add half the quantity of cabbage and stir.

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5. Then add the remaining cabbage and cover the utensil.

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6. Add about 4 tablespoons of water on the cover/lid and on slow flame cook the vegetable for about 6 – 7 minutes. By now the water on top is almost dry.

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7. Open the pot / kadai and add coconut, sugar and salt to taste and stir well.

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8. Cover and add 1½ tablespoon of water on top and let it cook.

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9. Cook for about 3 minutes by then the water has nearly evaporated.

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10. Switch off the gas and your Goan Cabbage Foogath is ready.

Goan

11. Cabbage should be crunchy and not soggy or dry.

Goan Cabbage

*** The vegetable is cooked in its own liquid and the trapped steam helps in the cooking process to get a crunchy Steamed Cabbage.

*** The water on the lid won’t allow the vegetable to go dry.

***During the whole process water should be on the cover / lid. If you keep cooking even after the water is evaporated you will get dry or burnt vegetable so be careful.

Enjoy life, it’s delicious.

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