Sigarilyas is one of the most nutritious local vegetables. The most common way it is served is in coconut milk-‘ginataan’, which is delicious. We decided to borrow a few flavours from our Asian neighbors and add a little spice to the humble ginataan. By adding spices and curries, we’ve created a sigarilyas curry that is sure to tickle your fancy.
- 2 cups chopped sigarilyas
- 1 cup coconut milk, 1st press
- 1 cup coconut milk, 2nd press
- 1 tbsp garam masala powder
- 1 tsp mustard seeds
- 1 onion, chopped
- 3 cloves garlic
- 1/2 cup tomato sauce
- 1 tbsp fish sauce
In a pan, sautee together the garam masala, mustard seeds, onions and garlic until the onion becomes clear.
Add the tomato sauce.
Add the sigarilyas and coat with the spice and tomato mixture.
Add the 2nd press of the coconut milk. Simmer until sigarilyas becomes soft.
When the sigarilyas has softened- about 20 to 25 minutes, add the 1st press coconut milk to thicken the mixture. Simmer for about 10 more minutes with the sauce reducing.
Adjust the flavour with fish sauce.
Serve over hot rice.