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.
8ouncesivy gourd (see box), cut crosswise into ¼-inch-thick slices; or
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.</