Courgette and Prawn Foogath

The British in India always loved the very simple method of cooking vegetables known as ‘foogath’ – stir frying them with a little oil, mustard seeds, onions, garlic, chillies and grated coconut. It takes minutes to make and yet elevates the humblest of vegetables. The term is of Mangalorean and Goan origin and is very similar to a Keralan thoran, a Tamil Nadu poriyal and a Sri Lankan mallum. In India, the British would have likely used ridge gourds, which are available