Chili Garlic Patola and Egg
An easy and nutritious dish, chili garlic patola and eggs is kind to the food budget too.
Servings 2 people
Ingredients
- 3 to 4 patola (loofah, sponge gourd) must be very young
- 4 cloves garlic
- 2 bird's eye chilies (plus more, optionally, for garnish)
- 2 tablespoons cooking oil
- patis (fish sauce)
- 2 large eggs lightly beaten
- 1 teaspoon soy sauce
Instructions
- Rinse the patola well under the tap.
- Cut off the tops of the patola and discard. Slice the patola into halves lengthwise then cut into half inch slices.
- Peel the garlic and mince.
- Finely slice the chilies.
- Heat the cooking oil.
- Saute the garlic and chilies gently until fragrant, about a minute.
- Add the patola slices, toss and drizzle in a teaspoon of fish sauce. Cook for about five minutes, stirring occasionally, until the patola is cooked through but before the inside turns too mushy.
- Stir the soy sauce into the beaten eggs and drizzle over the patola. Cook, stirring gently, just until set.
- Taste and drizzle in more fish sauce, if needed.
- Garnish with more chili slices (optional) and serve immediately.