Goan Cabbage Foogath|Gets ready in less than 10 mins#goan

Goan Cabbage Foogath also known as Fugad de Repolho.wherein Repolho is cabbage in Portuguese and Fugad/Foogath came from the word refogado meaning saute in oil/butter.We Goans however relate Foogath with vegetables cooked with coconut.
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So let’s see today’s simple go on cabbage fat now here I’ve taken one mediumsized cabbage washed it really well and I’ve soaked it in water for about 15 minutes to which I added salt after that again I rinsed it well now I’m going to take off

The stock and I’m going to cut it up into half now take off any uh you know little bit of brownish uh leaves that are there and now I’m just going to cut around it like this just turning the Cabbage around with a very sharp knife

And don’t use the white stock part so just keep turning the Cabbage around and just keep cutting and that way you’ll get these nice thin shreds and again I’m going to go once I finish with it I’m going to again take my knife and just go over the

Uh leaves again and cut them up really really thin so don’t use the white thick stocky part now this recipe is super simple it gets ready within about hardly 8 minutes because cabbage cooks really fast and it has very few ingredients as you’ll see and this can be had with chapati or even

With you know some fish curry rice it’s really nice and now after chopping up uh the Cabbage I’m going to transfer it to a bowl and you can see if there are any big Parts just run your knife through them and one more tip is always discard the

Outer covering of the Cabbage leaves however fresh they look you know don’t use those leaves anyway let’s go on to the recipe so here I’ve heated about 1 tbsp of oil once my oil is nice and hot I’m going to add half a teaspoon of mustard seeds which is also called Mii

Or rye now let the mustard speed splutter in the oil I’m going to add one chopped green chili you’re cooking on a low to medium Flame let the chili fry nicely in the oil then I’ve taken 1 in of Ginger chopped it really fine I’m going to add

That let the ginger also fry in the oil next I’m going to add a few Curry leaves say about seven or eight Curry leaves you can keep the curry leaves whole or you can even chop them then I’m going to add half a teaspoon of turmeric powder or Hy

Powder and last I’m going to add one medium sized onion that I’ve cut fine now we’re going to B everything or fry everything really well till the onion gets a nice and translucent so we have done with all the ingredients now we just have to add our cabbage which we’ve chopped I’ve used

The entire mediumsized cabbage this is enough for four people and then mix everything well see that the bagar you know coats all of the Cabbage nicely so you don’t have any white parts of the Cabbage but everything is nicely covered with the yellow bagar this is very

Important now cabbage is one thing which Cooks so fast because you can even eat cabbage raw so you know it doesn’t take much time and you shouldn’t have a very mushy cabbage also so just cover and cook this for about 5 minutes on a low to medium flame and keep stirring in

Between and now we’re just going to add some salt to taste and I like to add a pinch of sugar now again mix everything well see that the salt and the sugar coat everything really well so our cabbage is almost cooked so now I’m just going to keep it

On an open flame and just stir it around so we just have another 2 minutes of cooking this and we’re almost done so this is a super fast dish so you can always you know prep your cabbage keep it cut in in the refrigerator and then when you’re ready just get the uh

You know get it done so now I’m just going to cook this for 1 minute and now I’m going to add about 1/4 cup of fresh grated coconut now you can go less on the coconut but I like to add a lot of coconut to my cabbage it

Just elevates the flavor you can also add a little bit just for garnish but I like to add a whole you know 1/4 cup of nicely freshly grated coconut and now mix everything well the Cabbage has to be mixed nicely with the coconut and now we just have about half a minute of

Cooking and then we’re going to turn off the flame and your recipe is all ready so you can have this you know with a with nice chapattis or you can have it as a side dish with some fish curry rice or even with a meat curry rice anything

It’s just very very nice and delicious delicious and really refreshing and nice for the summer too so I hope you like this recipe do give it a try I’ll catch you in my next video This Is AA signing off bye guys I hope you like today’s recipe as

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You think this is AK saying bye take care stay healthy stay fit be kind and loving to one another so till we meet again bye Oh Oh [Applause] Oh [Applause] Oh