Bitter Marrow in Tamarind Sauce

I believe, the secret of tasty food is a balance of Sourness, Sweetness, Bitterness and Hotness and to bring them all together, a pinch of salt.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• 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

Directions

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.