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Recipe: Carrot and Coconut Foogath

The following recipe for Carrot and Coconut Foogath is taken from Coconut Lagoon by Joe Thottungal – available in stores May 2019.



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 [70]), 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.


April 29, 2019
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