Egg and Bottle Gourd Light Curry
PakistaniHealthyDesi eggsEasy
A light desi curry of Desi eggs and bottle gourd in a gentle onion-tomato masala with very little oil — fresh and balanced.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 4 Desi eggs, boiled and halved
- 2 cups lauki (bottle gourd), peeled and diced
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil, add cumin seeds, then fry the onion until soft.
- Add ginger-garlic paste and tomato; cook until soft.
- Add turmeric, salt and the diced lauki with a splash of water.
- Cover and cook for 12–15 minutes until the lauki is tender.
- Add the boiled egg halves, simmer for 2 minutes, garnish and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)13 g
Fat (estimate)9 g
Carbs (estimate)12 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
Cook until the lauki is tender and the eggs are heated through. Allergens: contains egg. Substitute: use kaddu (pumpkin) instead of lauki. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.