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.
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Recipe developed by Sapna Punjabi-Gupta.