The term foogath usually refers to a vegetable side dish that’s tempered with mustard seeds, red chillies and curry leaves, and garnished with grated fresh coconut.
An excellent way to make any of several vegetables, including cabbage, potatoes, plantain, flat beans, snake gourd etc. Endless variations also exist (like the addition of some lemon juice (Goan) or tamarind (TN)) and it has many other avatars like the more South Indian “Poriyals” and “Thorans”.
The vegetables are usually chopped very fine and then stir fried over a hot stove with a little oil (coconut oil, if used, lends a great flavour to this dish). I’ve made this the way I always do, though, which is in a pressure cooker (and also chopped the pieces a bit bigger.)
It can also be just carrots or just beans instead of a mix, or any other interesting combination you can think up!
I used “naati” carrots and beans, which, of course, doesn’t automatically imply that it’s organic (in fact it usually is not), but only that it’s a “local or rustic” variety and not one of the cultivar or hybrid sorts.
Carrots: 250 gms
Beans: 250 gms
Grated fresh Coconut: 3-4 TBS (optional, or to taste)
Oil: 1 tspn (I used organic, cold-pressed coconut oil.)
Mustard seeds: 1/4 tspn
Cumin seeds: 1/4 tspn (optional)
Urad dal (Black gram, skinned): 1/4 tspn (optional)
Chana dal (Bengal gram): 1/4 tspn (optional)
Whole Red Chillies: 2-3 (broken into bits) – (optional).
Serves 4-5 as a side dish.
Mix in the chopped veggies along with the salt.
Add 2 TBS water close the cooker lid and allow two whistles (Use more water if the cooker is bigger – it should cover the base).
When the pressure inside the cooker falls, open the lid –
And if there is a little excess water at the bottom, evaporate it by placing on the flame for 2-3 minutes without the lid. This step also makes the veggies look glossier!
Garnish with some freshy grated coconut. If you ever need a Tiranga-themed dish, (based on the The Indian Tricolour), here’s an option!