Beans Foogath / How to make French Beans Foogath
I am still in the shifting phase and work seems endless. Thankfully, I had worked on this post last month as soon as I was assigned my partner for the Recipe Swap Challenge as the kitchen would not be fully functional until few more days. I hate missing out on deadlines and these challenges really bring out the best in us, so decided to do a little planning and make the most of the opportunity.
The Recipe Swap Challenge idea was conceptualized by Jolly Makkar. The idea is that a group of bloggers work together in pairs and cook a recipe from each other’s blog. Let’s face it, every time we love each others work and bookmark certain recipes, we often forget trying them out due to various reasons. This theme, ensures we try and appreciate each others work and also give each other some credit too via our blog.
So, for the Recipe Swap challenge, I was partnered with Archana Gunjikar Potdar who blogs at The Mad Scientists Kitchen. I had been paired with her last month in another group too for a different challenge and we had loads of fun. She has a lovely variety of Goan cuisine on her blog that I was dying to try and this recipe was one of the things I had book marked way back. With time constraints, I did manage to do this blog post and also thoroughly enjoyed that steaming bowl of Beans Foogath with garam garam ghee phulkas for lunch.
Beans Foogath may look very similar to the Beans Poriyal of South India but is slightly different in terms of flavor. Goa also being a coastal region has many similarities to South India in terms of spices and the coconut used for gravies. The preparation techniques might be somewhat different and so will be the choice of certain accompaniments. Goans although love their pao over rotis but love their steamed rice just like South Indians do. So, being similar to poriyal, the foogath requires a certain skill (given in detail in the recipe below) that ensures the beans remain slightly green and crunchy while eating. Having said that, the dish doesn’t require much oil for cooking which makes it an apt choice for everyday meals.
Couple of months ago, I had shared a blog post on Chana Ros or Chanya Ros a dried white peas sabzi with coconut gravy that belonged to the Goan cuisine, also has a lot of details about the Goan cuisine, culture, its influences etc. Do check out the recipe and the blog post for the complete details.
The Beans Foogath was extremely filling and had the perfect blend of coconut and onions that complemented the crunchy French beans. Usually eaten along with a dal, varan or amti on the side along with some steamed rice and chapatis, I only managed to serve this with some ghee phulkas and curd on the side.
Glad this concept of Recipe Swap could bring out yet another dish with French beans to try at home, which we absolutely relished eating.
Read the recipe and try a batch at home soon.
Recipe for Beans Foogath
Prep Time – 15 mins
Cook Time – 20 mins
Serves 2 persons
- 250 gms French Beans
- 2 medium sized Onions finely chopped
- 3 to 4 nos green chillies finely chopped
- 2 tsps of coconut oil
- ¼ tsp Mustard Seeds
- 2 to 3 nos. Whole red chillies broken
- 4 tblsps freshly grated coconut
- A pinch of Hing or Asafoetida
- A sprig of curry leaves
- Water to cook the beans as required
- Salt as per taste
- Wash, pat dry, remove the bean strings and finely chop the French beans and keep aside.
- Heat a kadhai, add oil followed by mustard seeds. Once they crackle, add the curry leaves, whole red chillies and the hing.
- Add the finely chopped onions and saute well until they are translucent.
- Now add the finely chopped French beans.
- Mix well and splash some water. Cover the pan with a lid on top and pour few tblsps of water over it to ensure there is steam cooking.
- Ensure the flame is at the lowest while cooking this sabzi so that the French beans don’t char at the bottom and the steam ensures even cooking.
- Once you see the water on the lid reducing, add some more and keep stirring the French beans in between to ensure there is enough moisture for cooking.
- After about 15 odd minutes the beans would be cooked. It shouldn’t be mushy and should be crunchy – with a bite.
- Now add the freshly grated coconut, mix well one last time and switch off the flame.
- Serve piping hot with dal of our choice with any flatbreads like rotis or even pao, which is a Goan speciality.
Recipe Notes –
- Now I have calculated 250 gms for 2 people as we tend to eat a big portion of veggies at home than the carbs.
- I have tried my best to cook this with minimal oil and hence used the splashing of water during intervals to ensure they cook as well as don’t burn at the bottom.
- You can, however, add few more tsps of coconut oil and make the dish.