Goan Cabbage Foogath Bhaji
Ingredients
4 cups Cabbage (thinly sliced)
1 tbsp Coconut oil
1 tsp Mustard Seeds
1/4 tsp Asafoetida (heeng)
1 Green Chilli (slit)
4-6 Curry leaves
pinch Turmeric powder
1 tbsp Jaggery (powdered or grated)
2 tbsp Fresh/desiccated coconut (grated)
1 tbsp Coriander leaves (chopped for garnish)
Salt (to taste)
Cooking Steps
Step 1
Slice the cabbage into thin long ribbons.
Heat a frying pan over medium heat. Add the coconut oil and when it’s hot, add the mustard seeds, asafoetida, green chilli and curry leaves. Let them sizzle.
Add the sliced cabbage and turmeric powder and mix thoroughly until evenly coated in the oil. Season with salt and continue frying on a medium heat
Step 2
When the cabbage starts to become translucent, add the jaggery and grated coconut. The cabbage is ready when its softened but still has texture. The colour of the cabbage should still be bright.
Garnish with coriander leaves and serve as a side with steamed rice, curry or dal and fish fry to make it a complete Goan meal.