Assemble these supplies:
4 fresh young patola
1 onion, minced
1 cup gluten
2 segments garlic Salt to taste
1/2 teaspoon vetsin
Steps in preparation:
Peel the patola, divide length-wise into pieces 1 centimeter thick. Saute the garlic in hot fat until golden brown. Add onions and tokwa and 1/4 cup of water. Let it boil, then add the patola, salt and vetsin. Continue cooking until done, adding more water if necessary.
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