A staple vegetable which is not only comforting but very quick to make is prepared in almost all the Goan homes… is also known as Fugad de Repolho.
Prepared with finely shredded cabbage tempered with coconut oil, mustard seeds, curry leaves, thinly sliced onion, ginger, green chillies and lots of grated fresh coconut….. it is super delicious.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cabbage, finely shredded- 450 gm
Onion, thinly sliced /finely chopped- 1 large
Ginger, grated / very finely chopped- 1 inch
Green chillies, slit / finely chopped- 2 nos.
Coconut /Refined Oil- 1 tbsp.
Mustard seeds- 1 tsp.
Curry leaves- 1 sprig
Salt – to taste
Fresh Coconut, scraped /grated- ¼ th cup
For the garnish:
Fresh Coconut, scraped /grated- 1 tbsp.
In a non-stick pan, heat oil add the mustard seeds, let them splutter.
Now add the curry leaves.
Add the onion, let them cook till translucent. Add the ginger , let it sauté for a minute.
Add the green chillies. Let them cook for few seconds.
Now add the cabbage. Add salt to taste. Let it cook for 5 minutes add 1 tbsp. of water.
Cover and cook on slow flame until the cabbage is Al dente and not soggy… it should be crisp and crunchy to eat.
Add the coconut.
Serve hot garnished with grated fresh coconut.
- The term “al dente” means “to the tooth” or “to the bite”
- Do not discolor the vegetable.