Petola Fried with Eggs

Petola is a vegetable from the cucumber family. Angular in shape with soft flesh and seeds inside. The seeds will become harder if it is older. It is also known as loofah, luffa  or Lufthansa and the scientific name is Petola vegetable is a from the family of loofah  also known as Luffa acutangula

Petola fried with eggs is a simple and easy dish to cook. It can be for lunch or dinner eaten together with rice. Petola is also believed to have cooling effect. Thus it is a good dish to eat in hot sunny  summer day.

1 Petola
2 eggs
3 garlic (optional if you don't like garlic)
2 Tablespoon of olive oil (or any cooking oil, I use Canola oil)
Pinch of salt and pepper

1. Peel the hard skin off the Petola. (as shown in picture below)

2. Cut the petola with the knife slanting at an angle of about 45 degrees to the side. In this way, we can get more soft flesh and less seed. If the petola is old, then the seed will be red in color.

3. Break two eggs into a small bowl, add in a dash of pepper and then give it a little beat.

4. In a hot wok, heat 2 Tablespoon of oil then saute the garlic till slightly brown. Put in cut petola. Add a pinch of salt.
5. Stir fry for just a while ( about 30 seconds), then add about 1/4 cup of water. Let it simmer.
6. Lower heat, pour in the lightly beaten eggs. If you like harder and firmer pieces of petola, then pour in the eggs quickly. But if you like softer petola, then wait until you see the pieces of petola soften around the sides.
7. Wait until the eggs is half cooked on the outside ring.
7. Now slowly turn over the eggs together with the petola in small batches.
8. Dish out and serve. Enjoy!

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