Recipe: Carrot and Coconut Foogath
Carrot and Coconut Foogath
Foogath comes from the Portuguese word refogar, which means “to sauté.” This Goan side dish is light, versatile, and quick to prepare and can be made with any number of vegetables—cabbage, carrots, green beans, yard-long beans, or cauliflower. We use a traditional uruli at Coconut Lagoon, but a flat-bottomed wok or wide frying pan works well.
Dietary: DF, GF, Veg
Serves: 8 (as a side dish)
2 Tbsp coconut oil
2 dried red chiles, snapped in half
1 1/2 Tbsp cumin seeds
1 Tbsp split and hulled black gram (urad dal)
10 curry leaves
2 small onions, finely chopped
4–6 carrots, shredded (2 cups)
1/2 cup fresh or frozen grated coconut
1 tsp salt
Basmati Rice (page xx ), to serve
Heat oil in a wok or a small frying pan over medium-high heat until nearly smoking. Reduce heat to medium. Add chiles, cumin, black gram, and curry leaves and sauté for 1–2 minutes, until lightly brown and fragrant. Add onions, increase heat to medium-high, and sauté for 1 minute.
Add carrots, coconut, and salt and sauté for 2–3 minutes, until softened.
Serve with rice.