• Description

Vernacular Names: ampalaya, paliya

Parts utilized as vegetable and availability: leaves, flower, fruits

Cultivated/Foraged: planted, gathered

Market presence of vegetable:not marketed; marketed

Habitat: homegarden, fences, garden

Availability: wet season (September to December), available all year round

Other uses: medicine for anemia, increase blood pressue; medicine for cough (leaves) for adult and children

Dishes:bas-oy, steamed, pinakbet, salad, sautéed with mungbean, sautéed with egg, sautéed with meat and egg

Ampalaya na may itlog

Ingredients

Ampaliya
Itlog
Asin (salt)
seasoning mix
ahos
bombay
Kamatis

Procedure

1 . Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
2 . In a wide skillet over medium heat, heat oil. Add onions, garlic, and tomatoes. Cook, stirring regularly, until softened.
3 . Add water and bring to a boil.
4 . Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
5 . In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set.
6 . Season with salt to taste. Serve hot.