Pakistani
Karela Pyaz Wala (Bitter Gourd with Onion)
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Karela Pyaz Wala (Bitter Gourd with Onion) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Scrape the ridged skin off the karela, slice them into rounds, and toss them with a heavy tablespoon of salt. Leave 30 minutes.
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Squeeze the karela out hard in your hands and rinse them once. This is what takes the bitterness from punishing down to pleasant, and skipping it is why people say they hate karela.
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Heat the oil and fry the karela over medium-high heat for 10 minutes until browned at the edges, then lift them out.
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Fry the thickly sliced onion in the same oil for 8 minutes until soft and golden. Karela needs far more onion than looks reasonable.
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Add the turmeric, red chili powder, coriander powder, cumin and a little salt, return the karela, and fry together 6 minutes.
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Finish with amchur, garam masala and chopped green chilies. Serve with hot roti and plain yogurt.
Watch how to cook Karela Pyaz Wala (Bitter Gourd with Onion)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Karela Pyaz Wala (Bitter Gourd with Onion), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Karela Pyaz Wala (Bitter Gourd with Onion) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 270 kcal
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 18 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 580 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Karela Pyaz Wala (Bitter Gourd with Onion) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer and the monsoon, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.