Cabbage Foogath It won’t take you more than 15 minutes to have this simple and delicious sabzion your plate. Shredded cabbage cooked in a flavourful tempering made with coconut oil, turmeric, mustard seeds, curry leaves, chana dal, chillies and asafoetida. A generous handful of the South Indian essential, fresh scraped coconut adds a hint of sweetness and texture to this sabzi. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Dec 2017 in Recipes Veg New Update Main Ingredients Cabbage, Oil Cuisine Kerala Course Main Course Vegetarian Prep Time 0-5 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Cabbage Foogath 2 cups Cabbage shredded 2 tablespoons Oil 1 teaspoons Mustard seeds 1 tablespoon Split Bengal gram (chana dal) a pinch Asafoetida 2-3 Green chillies slit 7-8 Curry leaves 1/4 teaspoon Turmeric powder to taste Salt Scraped coconut 2 tablespoons + for garnishing Method Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add Bengal gram, asafoetida and green chillies and sauté till Bengal gram turns golden. Add curry leaves and let them crackle. Add cabbage and mix well. Reduce heat, add turmeric powder and salt, mix well, cover and cook for 3-5 minutes. Switch off heat, add coconut and mix well. Serve hot garnished with scraped coconut. Nutrition Info Calories 466 Carbohydrates 18.5 Protein 7.2 Fat 40.3 Other Fiber Fiber- 10.2gm #Asafoetida #Cabbage #Curry leaves #Green chillies #Mustard seeds #Oil #Salt #Scraped coconut #Split Bengal gram (chana dal) #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article