Beetroot Fugath (Chukandar Fugath)

Fugath is very common in Mangalore and Goa parts of India. I learnt this recipe from my Mangalorean friend.

Fugath is the term used for any vegetable dish made with coconut and curry leaves. The ingredients are few and the recipe very simple.

Fugath goes very well with roti/Paratha and dal.

Ingredients:

• 2 Medium size Beetroots (Chukandar)
• ½ tsp mustard seeds
• 1 tsp dhuli urad dal(split skinned black gram)
• 3-4 green chilies chopped fine (adjust according to your taste)
• 4-5 curry leaves
• 4 tbsp fresh grated coconut
• Salt to taste
• 2 tbsp cooking oil

Method:

• Boil beetroots in water. It takes little less time than the potato of the same size when boiled. Drain the beetroots, and cut into small cubes (less than one cm).
• Heat the oil in a shallow pan and add mustard seeds. When they stop spluttering add the urad dal, curry leaves and green chilies and sauté a little.
• Add the beetroot cubes, salt to taste and stir fry for 2-3 minutes.
• Add the grated coconut and mix well. Cook for another minute and then turn off the flame.
• Garnish with some fresh grated coconut.
• Serve with hot roti (Indian flatbread) or Paratha and a dal of your choice.

Do You Know?

Mangaloreans are fairly health-conscious; they like to use jaggery that is made of palm and not sugarcane.

They use some uncommon ingredients in their cooking like local spinach Besale, (which grows wildly and abundantly), raw banana and bamboo shoot.

Some fruits like jackfruit and breadfruit are used as vegetables in Mangalorean cooking.

Vegetable like Taute, a sweet cucumber, is treated like a fruit and used extensively in the making of Sambar.