Wash and thinly slice the bitter gourd. To reduce bitterness, sprinkle a little salt over the slices and let them sit for 10 minutes, then rinse thoroughly.
Heat 1 tablespoon of ghee or oil in a pan and add cumin seeds, letting them splutter. Add the chopped onion and sauté until golden brown. Stir in turmeric powder, cumin powder, and black pepper powder.
Add the sliced bitter gourd to the pan and cook on medium heat until they soften and turn slightly crisp. Season with salt to taste.
Add the cooked rice to the pan and gently mix it with the bitter gourd. If you’re using tomatoes, stir them in and cook for another 2-3 minutes until well combined.
Push the bitter gourd to one side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the bitter gourd.
Garnish with fresh coriander leaves and serve warm.