Garlicky Gourd

Lasoon Tindora

Preparation info

  • Serves


    • Difficulty


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.


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


  1. 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.
  2. 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.</