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. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 17 Dec 2017 in Recipes Course

New Update

Main Ingredients	Cabbage, Oil
Cuisine	Kerala
Course	Main Course Vegetarian
Prep Time	0-5 minutes
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Cabbage Foogath

2 cups Cabbage shredded
2 tablespoons Oil
1 teaspoons Mustard seeds
1 tablespoon Split Bengal gram (chana dal)
a pinch Asafoetida
2-3 Green chillies slit
7-8 Curry leaves
1/4 teaspoon Turmeric powder
to taste Salt
Scraped coconut 2 tablespoons + for garnishing

Method

Heat oil in a non-stick pan. Add mustard seeds and let it splutter.
Add Bengal gram, asafoetida and green chillies and sauté till Bengal gram turns golden. Add curry leaves and let them crackle.
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.
Serve hot garnished with scraped coconut.

Nutrition Info

Calories	466
Carbohydrates	18.5
Protein	7.2
Fat	40.3
Other Fiber	Fiber- 10.2gm

#Asafoetida #Cabbage #Curry leaves #Green chillies #Mustard seeds #Oil #Salt #Scraped coconut #Split Bengal gram (chana dal) #Turmeric powder