• Description

Vernacular Names: asgatong al bokok (round eggplant)

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: gathered

Habitat: tamsa sa garden, homegarden

Availability: all year round

Dishes:salad, fried, law-uy, ginataan

Law-uy

(Mixed Vegetables Stew)
Brgy. Molo-polo, Kiblawan, Davao del Sur

Ingredients

• 1 cup squash or kalabasa, cubed (Cucurbita moschata)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• 1 pc small sponge gourd or sikwa/patola (Luffa cylindrica)
• 3-4 pcs okra, halved with a diagonal cut (Abelmoschus esculentus)
• 1 cup malabar spinach leaves or agbati (Basella alba)
Alternatives:
1 cup Tinangkong sweetpotato tops or talbos ng Tinangkong (Ipomoea batatas var Tinangkong)
1 cup horseradish or malunggay leaves (Moringa oleifera)
• ½ - 1 cup mushrooms or kabute
• 2 pcs medium tomatoes or kamatis, sliced
• 1 pc medium head shallot or sibuyas bombay, chopped
• 1 thumb ginger or luya, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• Salt

Procedure

1. Fill pot with water and add tanglad, luya and sibuyas bombay. Bring to a boil over medium high heat.
2. Add kalabasa and talong. Bring to a boil and simmer for another 5 minutes.
3. Add the sikwa, kamatis, kabute and okra and cook for about 2-3 minutes, just until limp.
4. Add salt and mix.
5. Turn off heat and add alugbati (or malunggay or Tinangkong) leaves. Stir to mix. The residual heat will be enough to cook the leafy greens.

Dabong Sufo

(Bamboo Shoots with Mixed Vegetables in Coconut Cream)
Brgy. Savoy, Matanao, Davao del Sur

Ingredients

• 3-4 pcs okra, halved with a diagonal cut (Abelmoschus esculentus)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• 1 small piece sponge gourd or patola, peeled and cubed (Luffa cylindrica)
• 1 cup yardlong beans or sitaw (Vigna unguiculata var sesquipedalis)
• 1 cup bamboo shoots or dabong sofu, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 cup jute or saluyot leaves (Corchorus olitorius, C. capsularis)
• 1-2 pcs fried fish or pritong isda, flaked
• coconut cream from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 pc medium bulb onion or sibuyas bombay, chopped
• 2-3 stalks spring onions, chopped
• 1 thumb ginger or luya, crushed
• 2 pcs medium tomatoes or kamatis, sliced
• Salt

Procedure

1. Boil 1 cup thin gata in a pot with sibuyas bombay and luya.
2. Add kamatis, okra, talong, patola and sitaw. Boil for about 5 minutes.
3. Add the saluyot leaves, fish flakes, thick gata and spring onions. Simmer for about 2 minutes more.
4. Season with salt as needed.