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Gathered
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Controlled temperature for homemade yogurt fermentation
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
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Controlled temperature for homemade yogurt fermentation
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
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Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable. Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds. Sprinkle turmeric powder and salt over the karelas and mix well. Keep aside for half an hour for the bitter juices to run out. After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid. Heat oil in a wok or frypan. Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas. Stir for 2 minutess. Add yogurt and cook till the yogurt comes to a rolling boil. Cover, lower heat and cook till the karelas are tender. Uncover, add ground fennel and chaat masaala. Cook, without covering, till all the liquid has dried. Check to see if you require more salt.