I was gifted some round, green gourds and told they were Teot Bat Put. Since I had never seen much less cooked this strange vegetable, I began my research.
A few clicks revealed another name, Asian Zucchini. A photo of a prepared dish looked a lot like an Eggplant with Garlic Sauce recipe I've posted.
Armed with that information, the following are directions for preparation and a recipe for Teot Bat Put.
By the way, it was delicious, and easy to make.
1 - Wash Gourd and cut in half.
2 - Scoop out seeds and loose material. This is similar to cleaning out a pumpkin.
3 - Further slice the clean halves lengthwise and peel. This is similar to cantelope preparation.
4 - Cut the slices into bite-sized cubes.
5 - Heat oil in large skillet on medium heat. (Use approximately 1/4 cup.)
6 - Once oil is hot, add cubes and saute. I saute with a lid on to keep moisture in the pan. Stir frequently.
7 - Once cubes are soft, add 1/4 cup gluten-free soy sauce, 4 tablespoons sugar, and 2 tablespoons minced garlic. Stir together.
8 - This is delicious as a vegetable side dish or served on top of rice.
