Cabbage Foogath

Cabbage Foogath
Ingredients	Quantity
Finely Chopped cabbage	1 cup
Curry leaves	8 nos.
Onion, finely sliced	1 no.
Asafoetida	1 pinch
Green Chili, chopped	1 no.
Grated Coconut	¼ cup
Mustard seeds	½ teaspoon
Oil	1 tablespoon
Bengal Gram (Split), soaked in water for ½ an hour and drained	1 tablespoon
Oil (Preferably Coconut oil)	2 tablespoon
Salt to taste
Preparation Method:- Take a pan on high flame. Add oil, once the oil is hot add the mustard seeds. When the seeds splutter, add chopped green chili, curry leaves and asafoetida. Add the chopped onion and give a stir. Add the chopped cabbage and soaked split gram dal and saute for two minutes. Cover the pan and cook on low heat stirring occasionally, till the cabbage is tender ( say 5- 7 minutes). The cabbage and the split gram dal has to be crunchy ( Al dente) and not over cooked. Add the grated coconut and salt to taste. Mix well. Turn off the heat and serve with chapatti or as an accompaniment with rice and dal. Tip:- Cabbage Foogath goes well as an accompaniment with Brown Rice and Goan Prawn Curry.