Tangy to taste

Food Issue 123 Feb, 2012
Text by Yukta Bajracharya / Photo: ECS Media

Bhogate, known as Pomelo is widely cultivated citrus fruit in most countries in Asia. Harvested around the beginning of the winter season, Bhogate Sandheko is a favorite dish to eat in the warm winter sun.

Once Tihar is over, another ‘festivity’ started at home – eating Bhogate Sandheko. Now as fun as it was, Tihar is an exhausting festival with work, work and some more work crammed into all of its days. Once that was over, most people bring out the Bhogates, usually the once used during Mha Puja and Bhai Tika, sit in the sun, prepare the mouthwatering delicacy and relish and relax.

A Nepali salad, bhogate sadheko tastes much better when eaten in a group. The tangy flavor is amplified by the presence of a group – the chatting and the laughter is another added ingredient. Women usually gather around to prepare this dish while everybody helps. I remember how I used to wear the peeled off bhogate skin like a hat and pretend that I was a warrior. I learnt to peel off the Bhogate by first cutting the edge and then making shallow lines from one edge to the other with a knife.

Easy to make, there are many variations to prepare this. One can simply have Bhogate alone with salt and spice or accompany it with other fruits.

Below is one way that Bhogate Sandheko is popularly made.

• Pomelo
• Other fruits (such as apples and oranges)
• Plain yogurt
• Roasted ground sesame powder
• Fenugreek seeds
• Ground peanuts
• Salt
• Sugar
• Red chili powder
• Turmeric powder
• Vegetable oil

• Peel and skin the fruits and cut the fruit pieces.
• Put the skinned fruits in a large bowl.
• Add the yogurt followed by the salt, sugar, red chili powder, sesame powder and ground peanuts.
• Heat oil in a pan
• Add the Fenugreek seeds and keep in heat until the seeds turn black.
• Turn off the heat, wait for a while and add turmeric powder in the oil and pour into the bowl.
• Mix the ingredients well and serve.