Bitter Marrow In Tamarind Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 300 g bitter melons
• 8 pieces red bird's eye chilies
• 20 g tamarind pulp
• 2 tablespoons brown sugar
• 1/2 teaspoon hing
• 1/2 teaspoon turmeric
• 2 tablespoons virgin olive oil
• 1 teaspoon salt

Recipe

• 1 soak the tamarind in warm water and take out the pulp.
• 2 cut the bitter marrow into 1cm cubes and set aside.
• 3 cut the chillies into very small pieces and set aside.
• 4 add olive oil onto wok. add the bitter marrow onto the olive oil and set the fire on simmer. add the turmeric powder.
• 5 the bitter marrow will slowly cook and dehydrate in 15mts.
• 6 add the chillies and mix well. the chillies will soften in 5 minutes.
• 7 add the tamarind pulp, and add salt. add enough water to cover the ingredients in the wok and cook in a slow fire.
• 8 after 15 minutes of simmerring, add the brown sugar and mix well.
• 9 once the gravy reaches a consistency, add the hing (asefoetida) and mix well for couple of minutes more and take off fire.
• 10 serve with rice or indian bread. can also be served as a pickle with curd-rice.