I recently used up the supply of coconut in the freezer so it was time to scrape another coconut. I like how the crank shaft of the coconut scraper fit perfectly through the hole in the flexible cutting board and held it in place.
Most of the scraped coconut went into the freezer but I set some aside for immediate use and a little to go in the refrigerator for use in the near future.
Cabbage and coconut go very well together and cabbage foogath is a dish I keep going back to. The ingredients for the foogath in no particular order were:
- red cabbage*
- red onion
- cherry pepper
- serrano pepper
- green chili
- curry leaves
- curry leaf paste
- mustard seeds
- cumin seeds
- fennel seeds
- ginger paste
- mustard oil
*I like my fruits and vegetables to have lots of color. I want my tomatoes to be red and my eggplant to have deep purple skin. You can’t interest me in pale white asparagus or white skinned eggplant. I can’t imagine there would be as much nutrition in them. When it comes to cabbage I will usually choose the red/purple variety over the white/green.
Mustard oil was heated in a pan and to the hot oil I added mustard seeds, cumin seeds, fennel seeds, dried red chili pepper followed by asafetida, curry leaves, curry leaf paste and ginger paste.
Next I added red onions, garlic, cherry pepper, Serrano pepper and green chili.
When the onions and peppers had softened I mixed in the coconut.
With the coconut mixed in I added the red cabbage, salt and a little water and let it cook for a several minutes under a lid.
At this point the cabbage foogath was done and ready to eat. I went ahead and wrapped it in whole wheat tortillas and toasted the wraps in a dry skillet.
These were delicious. The wrap makes it a non messy finger food. Next time I will try wrapping the foogath in rice paper.