Patola with Gluten

Ingredients

• 4 fresh young patola (luffa or sponge gourd)

• 1 onion, minced

• 1 cup gluten, cut in strips

• Salt to taste
• Optional: Sotanghon

Procedure

• Peel the patola, divide lengthwise into pieces 1 cm. thick.

• Saute the garlic in hot fat until golden brown.

• Add onions and gluten and 1/4 cup of water.

• Let it boil, then add the patola and salt.

• Continue cooking until done, adding more water if necessary.

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