Firstly Happy Holi everyone :)) and I am slightly guilty that I did not post any Holi special recipes but honestly I only made Gujiyas this afternoon and that too superfast ones with no time to measure out anything to post .I did try a variation and added crushed pistas to the Gujiya filling and it did make them yummmier :) So mental note made to be 'prompt' before the festival is over!..well leftover coconut and beans lying around in the fridge initiated this recipe. So foogath is basically any vegetable cooked with coconut and curry patta..I remember having eaten 'cabbage foogath' as a salad actually on a Sunday brunch outing..super easy recipe that you can try out with any vegetable really.
2 cups finely chopped beans
1/2 cup grated coconut plus extra for garnishing
1 green chilli,finely chopped
1 teaspoon ginger paste
pinch heeng
1 teaspoon rai seeds
1 teaspoon urad dal
1 small onion,finely chopped
8-10 curry patta leaves, chopped
Salt to taste
pinch haldi
1 tablespoon oil
1. Heat the oil. Add the heeng,rai and urad dal and fry till dal turns light brown.
2. Add the ginger,green chilli and the curry patta leaves and fry for a few seconds.
3. Add the onion and cook till soft.
4. Add the beans ,salt and cover the lid reducing the flame to low. Cook fo 8-10 minutes stirring in between till beans are soft. If the beans are sticking to the pan and getting brown, add 1-2 tablespoons of water to let some steam build up.
5. Add the coconut, haldi and cook for 3-4 minutes on low flame,lid covered.
6. Turn off the gas, garnish with freshly grated coconut and some curry patta leaves..serve with parathas and curd :)
Ingredients
2 cups finely chopped beans
1/2 cup grated coconut plus extra for garnishing
1 green chilli,finely chopped
1 teaspoon ginger paste
pinch heeng
1 teaspoon rai seeds
1 teaspoon urad dal
1 small onion,finely chopped
8-10 curry patta leaves, chopped
Salt to taste
pinch haldi
1 tablespoon oil
1. Heat the oil. Add the heeng,rai and urad dal and fry till dal turns light brown.
2. Add the ginger,green chilli and the curry patta leaves and fry for a few seconds.
3. Add the onion and cook till soft.
4. Add the beans ,salt and cover the lid reducing the flame to low. Cook fo 8-10 minutes stirring in between till beans are soft. If the beans are sticking to the pan and getting brown, add 1-2 tablespoons of water to let some steam build up.
5. Add the coconut, haldi and cook for 3-4 minutes on low flame,lid covered.
6. Turn off the gas, garnish with freshly grated coconut and some curry patta leaves..serve with parathas and curd :)
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