Foogath is the term used for any vegetable dish made with coconut. The ingredients used are few, simple & mainly steamed in its own juices . Usually water is used on top of the lid to aid cooking.
In coastal regions, the food is cooked in clay pots & plenty of coconut is used due to its abundance. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, rice rotis, rice or even as a salad.. It is good for children & for those who wish to enjoy their vegetables light. It is simply delicious which has subtle flavors.
Foogath is generally made with cabbage or French beans but you can make it with cauliflower, cluster beans (gavar), or you may use any vegetable combinations.. It is special & one of our favorites as the vegetables are cooked just until tender & juicy.. it tastes fresh & delicate too.. Enjoy this wonderful Goan favorite! J
250 gms. fresh tender French Beans
1 med. Onion (peeled & finely chopped)
2 sprigs fresh Curry Leaves (Kadipatta)
2 fresh Green Chillies (finely minced)
¼ tsp. Mustard Seeds (optional)
½ cup fresh Coconut (grated/scraped)
3 tbsps. Vegetable Oil/Coconut Oil
A pinch of Sugar
Salt to taste
Wash the French Beans & drain thoroughly.
De-string the beans & French cut them.
Heat oil in a non-stick kadhai/wok/pan & add the mustard seeds.
When the seeds crackle, add the onions & green chillies.
Saute till soft & translucent.
Then add curry leaves, a pinch of sugar & beans.
Saute again for a minute.
Cover the kadhai with a lid which has a depression or a lid which can hold water.
Pour ¼ cup of water on the lid & let it cook on simmer.
Every 2 -3 minutes, remove the lid carefully & stir the beans & again cover with the lid. Cook to retain crunch & color. (Do not over cook).
Finally add the coconut & salt to taste.
Stir well & let it cook for another minute.
Serve hot with phulkas/rotis/rice.