Patola With Gluten

4 fresh young patola
1 onion, minced
1 cup gluten, cut in strips
2 segments garlic, crushed
Salt to taste
1/2 teaspoon vetsin

Peel the patola, divide lengthwise into pieces 1 centimeter thick. Saute the garlic in hot fat until golden brown. Add onions and gluten and 1/4 cup of water. Let it boil, then add the patola, salt and vetsin. Continue cooking until done, adding more water if necessary.