Foogath/fugad is a Mangalorean/Goan style of cooking vegetables. Here the dish starts with a tempering (seasoning) of oil, mustard seeds, curry leaves and green chillies. Then the vegetables are added to the seasoning and finally topped with fresh coconut or unsweetened shredded coconut. In a Mangalorean or Goan home, you would eat foogath/fugad several times each week, just like how the people of Kerala would eat Thoran. Thoran is also a stir-fried vegetable dish from Kerala, prepared with similar ingredients except some cooks will include cumin seeds, garlic and turmeric, in addition to the standard Foogath ingredients, as mentioned in this recipe.

Mangaloreans being fish and meat eaters, had only one recipe for cooking vegetables, and this is it!!!! And here's the big bonus , it is a ‘No Frills” Foogath recipe that fits all the vegetables. Seriously, an uncomplicated recipe like this, rarely exists these days!!!

Foogath is my favourite side dish and is inspired by some of my favourite childhood memories of eating, home grown vegetables, including okra (bendan), raw cooking bananas, red spinach (thambdi bhaji) and ivy gourd (thendli).

It’s so simple to prepare that if you make it once, you are likely to cook the next time without a recipe.

Foogath/fugad and Thoran are very similar except Thoran is prepared with a combination of chopped vegetables whereas, Foogath/fugad is prepared most often with only one vegetable, although it is not uncommon to make with a mix and match of vegetables too. The method of cooking is also similar (although there are variations from household to household) where the seasoning of mustard seeds, curry leaves and onions is first done and then the vegetables are added and finally topped with fresh/shredded coconut.

Like Foogath/fugad, thel piyav is also a Mangalorean/Goan style of cooking vegetables, whereby all the ingredients are added to the pan at the one time. This method does not involve seasoning the vegetables. Here all the ingredients are dumped into the saucepan along with water (varies from vegetable to vegetable) and cooked just until the vegetables are tender. While this is an easier method of cooking vegetables, it is important not to overcook the vegetables. Keep a close eye on the vegetables whilst they are cooking!!

Foogath can be made with virtually any vegetable that is laying around or with a combination of vegetables. I make Foogath with French beans, string beans, spinach (English, Indian red and green), cabbage, cauliflower, pumpkin, drumsticks (vegetable), carrots, zucchini, raw bananas, yam, asparagus and beetroot. I also make a mix and match of vegetables such as, zucchini with carrot or French beans with carrot, or asparagus with cabbage or Cauliflower with potato. Get creative and combine vegetables that you like. The more vegetables the better!!! Plus a colourful plate is visually appealing to children, particularly if they do not like vegetables!!

• Use very fresh vegetables and cook them within a couple of days after purchasing. That’s when most of the flavour is in the vegetables.
• Cut the vegetables evenly so they cook evenly.
• Use a deep saucepan with a lid, as we need to cook this vegetable with steam on medium heat.
• As foogath starts with a tempering (seasoning), add the tempering ingredients in succession beginning with oil. When the oil is close to a smoking point, add the mustard seeds (they splutter almost immediately). When they splutter, add curry leaves and when they begin to sizzle, add the onions and green chillies. Fry onions till they are soft (only a minute or two at most). Do not brown the onions, as we need to maintain the sweetness of the onions. Add the vegetables and stir quickly to combine. Add enough water so the vegetables can cook, bearing in mind that ridge gourd has a very high-water content (every 100g of this gourd has 92% water) so, you will need to add only ¼ cup water. As the vegetable begins to steam, it will generate water enough to cook this vegetable and maintain it’s sweetness. Place the lid on and cook till the vegetable turns dark green and is cooked to your liking. We want to maintain a little bite for the best tasting foogath.
• Add salt and coconut when the vegetable is nearly cooked. Adding salt early can cause this gourd to release too much water making the dish runny.
• Once you add the salt and the coconut, cook uncovered only for a minute of so. This vegetable tends to get soggy if overcooked. There is nothing worse than soggy vegetables!!!
• Remove from heat and set aside for 1 minute uncovered.
• Enjoy with any Indian style fish curries, chicken, pork or lamb curries. This is also a great vegetarian or vegan main meal option to serve along with most varieties of Indian breads (do not add any ghee in your vegetable or breads for a vegan option).

Whole Ridge Gourd

Chopped Ridge Gourd

Delicious served as a main course with dhal and chapati, roti or phulkas. It's equally delicious served as a side dish with any meat or chicken curries. In Mangalore and Goa, foogath is usually served with rice and fish curry. Plus, cook a bit more and the leftovers are a bonus. You can make lunch boxes to have with chapathies.