Pumpkin Vegetable With Coconut - Goan Foogath

Here's a simple recipe that you can use with Pumpkin or any other vegetable, such as French/Cluster beans or cabbage. This style of preparing vegetable is called foogath in Konkani (from the western region of India) and it is all about bringing out the natural flavours of the vegetable by; using minimal spice and, cooking the vegetable just enough, so that it doesn't lose its tenderness. Foogath derives from the word refogar, which means 'to fry' in Portuguese. 

Now you might be thinking "using minimal spice...is that even Indian?!", but this style of cooking is one of the few exceptions to the rule. The addition of fresh coconut is what brings this dish together, however if it is not a readily available ingredient in your part of town, its desiccated form should suffice. Traditionally, Goan curries (whether they be fish or prawn curries) are laden with fresh masalas which is why they are a perfect foil with a foogath-style preparation of vegetables to go on the side. Because life's all about balance right?

Pumpkin Foogath

• Heat a pan then add 4 tbsps olive oil*, 1 small finely chopped onion, 1 clove of grated garlic, 2 finely chopped green chillies and 1 tsp of grated ginger.  Stir-fry on medium heat till the onion is translucent.
• Now add in 600g chopped pumpkin, 1 tsp sea/vegetable salt, 2 tbsp desiccated coconut (or our Kerala Veggie spice) and 1/2 cup water.  
• Cover with a tight lid, cook on medium heat for 10 minutes. 

Serve with roti or rice.

 * Use pure coconut oil, if available