Anda Karela Masala
PakistaniPakistani RecipesDesi eggsMedium
A desi bitter gourd and egg masala — karela cooked until soft with onions, tomatoes and spices, then tossed with beaten egg. A classic Pakistani home dish with roti.
Prep time15 min
Cook time20 min
Total time35 min
Servings4
Ingredients
- 4 Desi eggs, beaten
- 2 medium karela (bitter gourd), deseeded and sliced
- 1 tsp salt (for karela)
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric)
- 1 tsp dhania (coriander) powder
- 3 tbsp oil
- Fresh coriander
- Roti to serve
Method
- Sprinkle salt over the sliced karela and rest for 15 minutes, then squeeze out the water and rinse lightly.
- Heat oil and fry the karela slices until light golden and soft. Remove and set aside.
- In the same oil, fry the onion until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli, haldi and dhania powder; cook until the masala thickens.
- Return the karela to the pan and mix well.
- Pour in the beaten eggs and stir gently on medium heat until the egg sets in soft curds.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)200 kcal
Protein (estimate)11 g
Fat (estimate)13 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the egg fully until set; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg. Substitution: soak the karela in salted water longer if you want it less bitter. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a pinch of amchur (dried mango powder) for extra tang.