The traditional Goan Cabbage Foogath bhaji style of vegetable cooking is easy, involves very little effort and cooks very quickly. It pairs well with almost anything and makes even the most boring of vegetables interesting.
Goan-style cabbage foogath is a simple stir fry with a mustard-green chilli-curry leaf-asafoetida tempering in coconut oil, finished with a pinch of freshly grated jaggery and coconut.
Slicing them thinly and getting a good char in a cast iron fry pan is the secret to making this extra delicious! Nobody loves the taste of plain boring boiled cabbage. Cooking it this way, you’ll be surprised how easy it is to enjoy. The fragrance of the curry leaf and the asafoetida really makes this Goan Cabbage Foogath Bhaji dish sing. The pinch of turmeric powder is optional. If you don’t have access to fresh grated coconut, use frozen or dry desiccated.
Resist the urge to use any water to cook the vegetable for best results. You want just a bit of colour to develop on the cabbage and for it to pan-fry in its own juices. Keep the flame on medium and stir regularly towards the end (after you’re happy with the char). Those caramelised bits of the cabbage are the best part.
When in season, feel free to replace cabbage with Brussels sprouts. Just halve them and slice and the rest of the process and recipe remains the same. Pair it with a simple steamed rice, some dal (like this one) and some pickle or fish on the side. The best recipe to add to your meat-free monday cooking arsenal.
Goan Cabbage Foogath Bhaji
- 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)
- Slice the cabbage thinly – you want long ribbons instead of chopping it. This helps get crispy edges and help get a bit of char now and then.
- Heat up a fry pan. Add the coconut oil and when its hot, add the mustard seeds, asafoetida, green chilli and curry leaves. Let them sizzle.
- Add the sliced cabbage, turmeric powder and mix thoroughly until evenly coated in the oil. Season with salt and fry on a medium flame.
- When the cabbage starts to get translucent, add the jaggery and grated fresh coconut and let it cook. 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.