Goan Cabbage Foogath


  • Heat 2 tbsp oil
  • Add 1 tbsp mustard seeds
  • TIP: After adding mustard seeds, cover with a lid
  • Once the seeds splutter, reduce the flame and add curry leaves
  • Once mustard seeds and curry leaves splutter, add sliced onions
  • Saute the onions on a low flame
  • TIP: Let the onions turn light brown
  • Once the onions turn light brown, add chopped ginger
  • Mix well
  • Add slit green chillies
  • Mix well
  • Add the shredded cabbage
  • Mix the cabbage well with the masala
  • TIP: You can make this with pumpkin/spinach or any other vegetable
  • Add salt to taste
  • Mix well
  • Cover with a lid to allow the cabbage to cook for 10-15 mins
  • TIP: Ensure the cabbage is crunchy and not soggy
  • Add grated coconut and cover the pan with a lid
  • TIP: Allow the cabbage and coconut to cool for 5 mins
  • Ready to serve

India Food Network

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