Cabbage with Coconut and spices (Foogath)

Goan Cabbage Foogath
Goan Cabbage Foogath
Foogath is derived from the Portuguese term "refogar" meaning lightly fried (Sautéed) with spices. This is a very simple vegetarian preparation that can be had as a side dish, or can easily be the main course if so desired. This recipe can be used with most vegetable based Goan dishes.

1 cabbage (medium)
1 onion
1 teaspoon cumin
1 teaspoon ginger/garlic paste
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1 cup desiccated coconut
1 bouillon cube

1 green chili (optional)

salt to taste


1. Saute onion with cumin and add the remaining spices and bouillon cube when the onions caramelize.

2. Add the cabbage to the pot, cover and let cook for around 15 minutes on medium heat.

3. Once the cabbage starts to soften, add the desiccated coconut and cover again.

4. Taste for salt and cook for a further 10 minutes or so until done.

A pinch of sugar and/or a squeeze of lime at the very end helps to enhance the flavour of this dish.