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VEGETABLE FOOGATH INGREDIENTS: 2 cups sliced carrots, potatoes and
string beans
METHOD: Boil the carrots, potatoes and string
beans in salt water. When it is tender, drain the liquid and set the vegetables
aside. Take a vessel and splutter the mustard seeds in oil. Add the green
chilies, onions and ginger juliennes and cook for a few minutes. Next,
put in the cabbage leaves and sauté for just a minute so they retain
their crunchiness. Then add the rest of the boiled vegetables, the curry
leaves, the grated coconut and salt to taste. Sauté for another
2 minutes and serve hot.
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