Carrot-Peas
Indian
Easy
Side DishCarrot-Peas Foogath Recipe From Goa With Sweet Coconut Flavour
Carrot-Peas
33 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Veg
Diet
This carrot-peas foogath recipe is loved by anyone who enjoys lightly cooked vegetables with fresh, subtle and delicious flavours. This comforting and healthy foogath recipe is popular across Goa and is part of the daily lunch menu in many households as a side dish. Foogath, or fugad, is a generic Goan term for any dry vegetable dish cooked with coconut and curry leaves. It is derived from the Portuguese phrase refogar, which means "to fry with oil or butter and seasoning" or "to sauté."
It is a dry vegetable dish tempered with mustard seeds and curry leaves, cooked with onion and chilli, and finished with fresh grated coconut. It's a simple yet delicious dish of stir-fried or braised vegetables, which is similar to the Tamil poriyal and to Kerala thoran, the coconut-based vegetable dish from Kerala.
Ingredients
UNITSIngredients
2 cupsCarrots, peeled and finely diced
1/2 cupFresh or frozen green peas
1 1/2 tablespooCoconut oil
1/2 teaspoonBlack mustard seeds
1/2 teaspoonUrad dal (split black gram), optional
1Dried red chilli, broken in half
1 sprigCurry leaves
1/2 smallOnion, finely chopped
1Green chilli, slit or chopped
1/4 teaspoonTurmeric powder
3/4 teaspoonSalt, or to taste
1/4 cupWater
1/4 cupFreshly grated coconut
1/4 teaspoonCumin seeds (for the coconut)
1 cloveGarlic