How to make Cabbage Foogath -

It won’t take you more than 15 minutes to have this simple and delicious sabzion your plate. Shredded cabbage cooked in a flavourful tempering made with coconut oil, turmeric, mustard seeds, curry leaves, chana dal, chillies and asafoetida. A generous handful of the South Indian essential, fresh scraped coconut adds a hint of sweetness and texture to this sabzi.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cabbage (बंदगोभी), Oil (ऑइल)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Cabbage Foogath checkout Mixed Vegetable Manchurian, Cabbage Chana Dal, Jain Manchurian, Cabbage and Rice Rolls . You can also find more Main Course Vegetarian recipes like Tameta Nu Shaak Jain Pitla Lahori Paneer Kofta Nadur Palak

Cabbage Foogath

Cabbage Foogath Recipe Card

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Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Cabbage Foogath Recipe

  • Cabbage shredded 2 cups

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoons

  • Split Bengal gram (chana dal) 1 tablespoon

  • Asafoetida a pinch

  • Green chillies slit 2-3

  • Curry leaves 7-8

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Scraped coconut 2 tablespoons + for garnishing

Method

Step 1

Heat oil in a non-stick pan. Add mustard seeds and let it splutter.

Step 2

Add Bengal gram, asafoetida and green chillies and sauté till Bengal gram turns golden. Add curry leaves and let them crackle.

Step 3

Add cabbage and mix well. Reduce heat, add turmeric powder and salt, mix well, cover and cook for 3-5 minutes. Switch off heat, add coconut and mix well.

Step 4

Serve hot garnished with scraped coconut.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.