1 tablespoon sunflower seed oil or coconut oil
Pinch of asafoetida or hing
1/4 teaspoon cumin seeds
1 tablespoon ginger, minced
1 tablespoon garlic, minced
8 bitter melons, thinly sliced
1/2 teaspoon tamarind concentrate or fresh tamarind pulp
1 tablespoon jaggery or brown sugar
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon roasted cumin seed powder
1 teaspoon dried mango powder
1/2 teaspoon coriander seed powder
1–2 tablespoons water
Corn or wheat tortillas
Salsa of choice (I use mixed mango)
2 tablespoons shredded coconut, for garnish
Heat oil in a pan. Add a pinch of asafoetida or hing (watch out for the sizzle!), then add the cumin seeds, ginger and garlic. Stir for about 15 seconds.
Add bitter melon slices. Sauté for about 5 minutes.
Add tamarind, jaggery, turmeric, red chili powder, cumin seed powder, mango powder and coriander seedpowder.
Add 1–2 tablespoons of water. Give it a quick stir and allow the bitter melon to cook for about 5 minutes, until slightly tender.
Serve the bitter melon stir fry with tortillas to make tacos. Top with salsa to complement and balance the flavors. Garnish with shredded coconut.