Nepali grapefruit salad is called bhogate Sadeko.
It was so delicious and my favorite dish of the thali.
The balance of flavors is outstanding a sweetness from the citrus, as well as all the wonderful nepali flavors that are part of the cuisine.
The yogurt, toasted sesame seeds along with mustard oil all played a role in this dish as well.
Often times this dish is made with pomelos similar to a grapefruit and oranges were enjoyed with it as well.
Have you ever cut citrus in the supreme style?
It is fun and makes for a really nice presentation.
The slices are cut with out the membrane attached which also helps to remove any bitterness.
I will make this salad many more times, a perfect addition to any meal.
Nepali Grapefruit Salad (Bhogate Sadeko)
- 2 grapefruits peeled and sectioned
- 2 oranges peeled and sectioned
- 1/4 cup sesame seeds
- 1 cup plan yogurt
- 1/4 cup sugar
- juice of a lime or lemon
- 1 teaspoon cayenne pepper
- 1/2 teaspoon pepper or Szechwan if you have it
- salt to taste
- 2 tablespoons mustard oil
- 1/2 teaspoons fenugreek seeds
- 1/2 teaspoon turmeric
- a pinch of ground asafetida (found in most Indian markets or online.
Heat a small skillet over medium heat and dry roast the sesame seeds just about 2-3 minutes. Transfer to a spice grinder or mortar and pestle and grind to make a fine powder.
In a bowl, combine the grapefruit, orange segments, ground sesame seeds, yogurt, sugar, lemon or lime juice, cayenne pepper, black pepper or Szechwan, salt and mix gently.
Heat the mustard oil in a small skillet when it is hot but not smoking add in fenugreek seeds and fry until dark brown and fragrant.
Remove the skillet from the heat and add in the turmeric and asafetida.
Pour this over the citrus mixture and stir well.
Adjust seasonings to your liking
Cover and set aside for 15 minutes or longer to let all the flavors mix together.