Name: Garlicky Gourd (Lasoon Tindora)
Yield: Serves 4
Cuisine: India
Ingredients: ½ teaspoon cayenne (ground red pepper); ½ teaspoon coarse kosher or sea salt; 6 medium-size cloves garlic, cut in half lengthwise and thinly sliced; 2 tablespoons heavy (whipping) cream; 2 tablespoons plain yogurt; 1 tablespoon canola oil; 8 ounces ivy gourd (see box), cut crosswise into ¼-inch-thick slices; or 8 ounces English cucumbers, ends trimmed off, cut lengthwise into quarters, each quarter cut into ¼-inch-thick slices; 2 teaspoons Toasted Cumin-Coriander Blend; 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I love the juicy crunch of ivy gourd when it is cooked al dente. The tart yogurt in this curry provides a smooth backdrop to the cayenne pepper, and the fat in the cream prevents the yogurt from curdling when it is heated.

Ingredients

1 tablespoon canola oil
8 ounces ivy gourd (see box), cut crosswise into ¼-inch-thick slices; or

Method

Heat the oil in a medium-size skillet over medium-high heat. Add the gourd and garlic, and stir-fry until the garlic starts to turn light brown, about 2 minutes.
Pour in ½ cup water (which will instantly start to boil). Reduce the heat to medium-low, cover the skillet, and simmer until the gourd slices are tender and the water has been absorbed, 8 to 10 minutes.</

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Ingredients

Method

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