Cyrus Todiwala's Mangetout Foogath

Method

METHOD

1. Shred the cabbage after removing the central stub and prepare the mangetout as required.

2. Do not mix the two.

3. Heat the oil in a casserole and when hazy add the mustard seeds first.

4. After they stop crackling, reduce the heat to medium, add the curry leaves, the cumin and the red chilli pieces.

5. Saute for a minute and add the sliced onions.

6. When the onions turn soft add the garlic and saute for a minute or two, add the turmeric and then the cabbage.

7. Saute the cabbage for a minute or two and then add the coconut. Saute this for four to five minutes, by this time the cabbage will be more than half done, mix in the Mange tout and check the seasoning. Cook only for a further two minutes or so.

8. Sprinkle limejuice and add the coriander. Cover the pan, put off the fire and leave covered for a few minutes. ( four to five.)

9. The mange tout 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.

10. Served best with hot crusty rolls if not eating as part of a meal.

Ingredients

Prep time:

Cook time:

Serves: 4

  • 250 - 300g cabbage

  • 250g mangetout cut into one-inch pieces

  • 2 onions, thinly sliced

  • 1/2 tsp cumin seeds

  • 1/4 tsp mustard seeds

  • 2 whole red chilli, cut into 1/2 inch pieces

  • 1/4 tsp turmeric powder

  • 10 curry leaves

  • 1 tbsp chopped garlic (six - eight cloves)

  • 1/3rd freshly-grated coconut (or 250g frozen)

  • Salt, to taste

  • 1 tbsp fresh coriander, chopped

  • 2 tbsp sunflower oil