Boiled Rice, Hagalakayi Gojju and Curd

Ingredients

• 250 g Bitter Gourd (About 2 medium, thinly sliced into rounds)
• 2 tbsp Tamarind Paste (Use seedless paste)
• 4 tbsp Jaggery Powder (Adjust to taste)
• 2 tsp Sambar Powder (Use a good quality, flavorful brand)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Divided use, adjust to taste)
• 4 tbsp Sesame Oil (Divided use, gives an authentic flavor)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 10 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Asafoetida (Also known as hing)
• 2 pcs Dried Red Chili (Broken into halves)
• 1.5 cup Water (Warm water for soaking tamarind)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Wash the bitter gourd thoroughly. Trim the ends and slice into thin, uniform rounds (about 1/4 inch thick). If seeds are tough, scoop them out.
   • Place the slices in a bowl, add 1/2 tsp of salt, and toss well to coat. Let it rest for 15-20 minutes. This process helps draw out the bitter juices.
   • After resting, firmly squeeze the bitter gourd slices with your hands to extract as much liquid as possible. Discard the bitter juice.
2. 2

   Sauté the Bitter Gourd

   • Heat 3 tbsp of sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the squeezed bitter gourd slices. Sauté for 10-12 minutes, stirring occasionally, until they shrink, become tender, and the edges turn golden brown and slightly crisp.
   • Once cooked, remove the bitter gourd from the pan and set aside.
3. 3

   Prepare the Gojju Base

   • In a mixing bowl, combine the tamarind paste with 1.5 cups of warm water. Mix well until the paste is completely dissolved.
   • To the tamarind water, add the jaggery powder, sambar powder, turmeric powder, and the remaining 1/2 tsp of salt.

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.