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.