Foogath

Goan vegetable stir-fry with coconut

Prep Time 20 min
Cook Time 12 min
Serving Size 4
Recipe Type

Foogath is a classic Goan vegetable stir-fry, lightly sautéed and finished with grated coconut. Served daily alongside rice, it varies quietly across kitchens—sometimes with tiny prawns, sometimes kept vegetarian, and in some Catholic homes finished with crushed peanuts. These small shifts reflect where families have lived and travelled, making foogath a simple dish that carries the memory of movement.

Ingredients

Recipe (with peanuts): Ingredients:

Oil – 2 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds –½ teaspoon
Onions – 2 (sliced)
Garlic flakes – 6 (finely chopped)
Dried kashmiri chillies – 3
Cabbage – ½ (finely sliced or cut)
Green chillies – 2 (chopped, optional)
Roasted and crushed peanuts – ¼ cup
Salt – ½ teaspoon
Pinch of granulated white sugar.

Recipe (with prawns):

Ingredients:

Cabbage 1
Prawns (250 grams)
Onions ½ cup
Garlic 1 tablespoon (sliced)
Ginger 1 inch (Sliced)
Curry leaves – 4
Cooking oil – 2 tablespoon
Green chillies – 3
Cumin powder – ½ teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Freshly grated coconut – ½ cup
Salt – ½ teaspoon
Pepper – ½ teaspoon

Method

Recipe (with peanuts):

Ingredients:

Heat oil in a pan and add mustard seeds. Allow them to splutter. Then, add in the cumin seeds, allow them to sizzle. Add in garlic and red chillies. Then add in the onion and saute them until soft.
Add cabbage, green chillies, sugar, and salt. Sprinkle some water (3-4tablespoon). Cover and cook the cabbage until that’s done.
Add in the crushed peanuts and allow them to cook further.
Serve it with rice.

Recipe (with prawns): Method:

In a large saute pan, add 1 tablespoon of oil and lightly fry the prawns for 2 minutes. Season with salt and pepper. Remove the prawns and set them aside. (remove the prawns and set them aside)
To the same pan, add the remaining oil and saute the onions, ginger, garlic, green chillies, and curry leaves until the onions are translucent.
Add the cumin, coriander, turmeric and saute a minute more. Then add the cabbage and season with salt and pepper. Cook the cabbage for 8 to 10 minutes until tender.
Return the prawns to the pan, add the coconut and cook for two minutes more or until the prawns are tender. Taste and adjust seasoning. Do not overcook prawns.
Garnish with fresh coriander leaves.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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