Cabbage & beans foogath
A simple quick & easy preparation cooked with grated coconut.
Ingredients for a side dish to serve four to six
250 to 300 gms Cabbage
250 gms French beans – Cut into one inch pieces.
Onions – two medium thinly sliced.
Cumin seeds – ½ teaspoon
Mustard seeds – ¼ teaspoon
Whole red chilli – two cut into ½ inch pieces.
Turmeric powder – ¼ teaspoon
Curry leaves – ten
Chopped garlic – one tablespoon. Six to eight cloves.
Grated coconut – 1/3rd freshly grated or 250 gms frozen.
If using desiccated coconut select the coarse variety and use approximately 150gms.
Salt – to taste
Lime juice – a few drops to taste.
Fresh coriander – one tablespoon chopped.
Oil ( sunflower) – two tablespoons.
Method
Shred the cabbage after removing the central stub and prepare the beans as required.
Do not mix the two.
Heat the oil in a casserole and when hazy add the mustard seeds first.
After they stop crackling, reduce the heat to medium, add the curry leaves, the cumin and the red chilli pieces.
Saute for a minute and add the sliced onions.
When the onions turn soft add the garlic and saute for a minute or two , add the turmeric and then the cabbage.
Saute the cabbage for a minute or two and hen add the coconut. Saute this for four to five minutes, by this time the cabbage will be more than half done, mix in the french beans and check the seasoning. Cook only for a further two minutes or so.
Sprinkle lime juice and add the coriander. Cover the pan, put off the fire and leave covered for a few minutes. ( four to five.)
The beans should be crunchy when cooked but the cabbage if not more or less cooked but still crunchy will as it normally would do cause flatulence.
Served best with hot crusty rolls if not eating as part of a meal.
