Bitter Marrow in Tamarind Sauce

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. 1

   Soak the Tamarind in warm water and take out the pulp.

2. 2

   Cut the bitter marrow into 1cm cubes and set aside.

3. 3

   Cut the chillies into very small pieces and set aside.

4. 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. 5

   The bitter marrow will slowly cook and dehydrate in 15mts.

6. 6

   Add the chillies and mix well. The chillies will soften in 5 minutes.

7. 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. 8

   After 15 minutes of simmerring, add the Brown Sugar and mix well.

9. 9

   Once the gravy reaches a consistency, add the Hing (Asefoetida) and mix well for couple of minutes more and take off fire.

10. 10

    Serve with Rice or Indian Bread. Can also be served as a pickle with Curd-Rice.