Saturday, March 5, 2011

Patola with Gluten

patola with gluten
  • 4 fresh young patola (luffa or sponge gourd)
  • 1 onion, minced
  • 1 cup gluten, cut in strips
  • Salt to taste
  • Optional: Sotanghon

  • 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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