Editing Luffa (section)

====Other Asian cuisines====

In [[Sri Lanka]], it's called වැටකොළු (Waeṭakola, the [[Luffa acutangula]] variety) in [[Sinhalese language|Sinhalese]] and is a common ingredient in curries, even in dried forms.

In [[Vietnamese cuisine]], the [[gourd]] is called "''{{lang|vi|mướp hương}}''" and is a common ingredient in soups and stir-fried dishes.

In China and Taiwan (where it is called {{zh|s=丝瓜|zh|t=絲瓜|p=sīguā}}, or in English, "silk melon"), Indonesia (where it is called ''oyong''), and the Philippines (where it is called ''patola'' in [[Tagalog language|Tagalog]] and ''kabatiti'' in [[Ilokano language|Ilokano]]), in [[Timor-Leste]] it is also called "patola" or "batola" in [[Tetum language|Tetum]] and in Manipur, India, (where it is called {{lang|mni|sebot}}) the luffa is eaten as a green vegetable in various dishes.{{which|date=June 2018}}

In Japan it is called ''hechima'' ({{lang|ja|へちま}}) and is cultivated all over the country during summer. It is commonly used as a green vegetable in traditional dishes of the [[Ryukyu Islands]] (where it is called ''naabeeraa''). In other regions it is also grown for uses [[#Other uses|other than food]].
 
In Nepal it is called ''ghiraula'' and consumed as a vegetable at a young age. When it becomes ripe and dried, it is used as a body scrubbing material during bathing.