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Lasooni Tendli/Ivy Gourd Garlic Masala

Lasooni Tendli/Ivy Gourd Garlic Masala is a delicious and simple Indian vegetarian curry cooked in a garlic-tomato base. A nutritious lunch box recipe for all.


  • 500 gms Ivy Gourd/Tendli
  • 2-3 tbsp oil
  • 2 tsp garlic powder
  • Salt as required
  • 1 tbsp oil
  • 4 cloves of garlic
  • Half inch ginger
  • 3-5 green chillies
  • 4-5 curry leaves
  • 1 large onion
  • 3 to matoes
  • 1 tsp turmeric powder
  • 1 tbsp dhania jeera powder
  • 1 tsp chilly powder
  • 1/2 cup chopped cilantro
  • 1 cup water
  • Salt as required
  • 1 tsp garam masala


  • Chop ivy gourd into halves. Shallow fry them in oil along with salt and garlic powder for 6-8 minutes. Take it out onto a plate and heat oil in the same pan. Fry ginger, garlic and green chillies along with curry leaves for 2-3 minutes. Then add the onions and saute till they turn translucent. Next add chopped tomatoes. Saute till they are soft and pulpy.
  • Then add the dry masalas like turmeric powder, dhania jeera powder, chilly powder and salt. Mix and cook for a minute. Now add the fried ivy gourd and water, cover and cook for 3 more minutes. Lastly add garam masala and chopped cilantro. Mix it all together and take it off the flame.
  • Lasooni Tendli/Ivy Gourd Garlic Masala is ready. Let it cool a bit and then pack it in your lunch boxes along with some Indian roti/chapati/bread. You can also serve this curry with Dal and steamed rice. They taste scrumptious together.


You can also use frozen Ivy Gourd for this recipe.
Add crushed peanuts as garnish if you want an extra crunch in the dish.