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."
 
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Ready In:
50mins
Ingredients:
8
Serves:
3-4
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ingredients

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directions

  • Soak the Tamarind in warm water and take out the pulp.
  • Cut the bitter marrow into 1cm cubes and set aside.
  • Cut the chillies into very small pieces and set aside.
  • Add olive oil onto Wok. Add the bitter marrow onto the olive oil and set the fire on simmer. Add the turmeric powder.
  • The bitter marrow will slowly cook and dehydrate in 15mts.
  • Add the chillies and mix well. The chillies will soften in 5 minutes.
  • Add the tamarind pulp, and add salt. Add enough water to cover the ingredients in the Wok and cook in a slow fire.
  • After 15 minutes of simmerring, add the Brown Sugar and mix well.
  • Once the gravy reaches a consistency, add the Hing (Asefoetida) and mix well for couple of minutes more and take off fire.
  • Serve with Rice or Indian Bread. Can also be served as a pickle with Curd-Rice.

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