Comments on: Sprouted moong in coconut paste(Mooga gaati)

By: Sampada Nadkarni

Sampada Nadkarni — Tue, 02 Jun 2009 12:04:45 +0000

Hi shilpa,
Nice tht u have published goas dish on the net.please do also publish other specialities in seperate section.also fish specialities like rashad bangado etc.

bye

By: nirupama

nirupama — Wed, 22 Apr 2009 07:13:23 +0000

Shilpa,
Why should we remove the skin? The skin being full of fibre and nutrition. Iam going to try this tonight and will give you the feedback

By: Medha

Medha — Wed, 27 Aug 2008 15:29:23 +0000

Dear Shilpa,

Great recipe. I am a great fan of your site and needless to say my family so thankful that I use your recipes often to make dinners.

My son is allergic to coconut so I substitute tomato and cashew nuts. The recipe turned out great. Thank you so much. Keep up the good work.

By: Shubhada

Shubhada — Wed, 02 Jul 2008 09:24:57 +0000

Thanks for the lovely traditional recipe always prepared for auspicious Goan functions. I have another name for it. Goans call it gaathi and Carwaris call it mooga shaak. But by any name it is tasty. My aayi always puts whole cashewnuts split into two halves and kaatlyo or flat bits of coconut while cooking the moog.

By: Arun Shanbhag

Arun Shanbhag — Thu, 12 Jun 2008 01:40:49 +0000

ha ha (Just saw your reply to my earlier comment;

no, please don’t! She really loves to cook )

By: Arun Shanbhag

Arun Shanbhag — Thu, 12 Jun 2008 01:38:59 +0000

Simply excellent!
M made this for dinner and it was exceptional! the taste of the black pepper came through nicely.

M also sprouted the moong well and it was nice and crunchy!

Thanks for sharing this recipe with us.

By: Jyothi shankar

Jyothi shankar — Mon, 09 Jun 2008 07:46:15 +0000

hi…Shilpa
recipes sounds good…. nutrious dish… sure i will try this
well…thanks shilpa…for a good recipe

By: Arun Shanbhag

Arun Shanbhag — Sat, 07 Jun 2008 03:17:38 +0000

M saw this and has got her moong sprouting as I type!

You blog, M makes, I eat!
I think I am getting PHAT!
)

Shilpa: Hehe…I will ask M not to cook anything new .

By: Chetna

Chetna — Fri, 06 Jun 2008 18:00:52 +0000

This sounds almost like Mooga Ghasshi !!!

Love the moog and cocnut combination – whether you call it Gati, ghasshi or ambat !! Always yummy !!

By: Kamakshi

Kamakshi — Thu, 05 Jun 2008 21:04:53 +0000

Hi Shilpa,

Mooga gathi looks great. It is amazing to see how many different versions we have for the same dish. I am a konkani too. My mom uses cashews,coconut pieces & dry red chillies as well.And yes we use tamarind too instead of kokum.