Is Chinese okra the same as patola?

Its popularity stems from its ability to absorb flavors effortlessly, making it an ideal addition to soups where it blends seamlessly with other ingredients. The gourd's skin, although slightly tough, is often left on during cooking to impart a subtle, earthy taste.

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The flesh of the Patola, once cooked, transforms into a soft, sponge-like consistency, adding both texture and moisture to the soup. This characteristic makes it a preferred choice for soup-based meals in the Philippines.

In addition to its culinary applications, Patola also boasts of nutritional benefits. It is rich in vitamins, minerals, and fiber, making it a healthy addition to any meal. Its versatility extends to being used in stir-fries, curries, and even as a stuffing vegetable.

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