Batabi Lebu/Jambura Makha||Pomelo Salad
Batabi lebu/Jambura/Pomelo is a fruit which becomes available in the market immediately after monsoon. It is rich in Vitamin C, an excellent source of antioxidants.
My mother used to often buy a lot of them and we used to end up finishing them as jambura makha. It is available through out winter. So it was a winter ritual to eat the sweet, tangy and hot jambura makha after lunch while soaking in the sun.
Batabi Lebu Makha
Cuisine: Bengali (Indian)
Preparation time: 10 minutes
- 3 cups of batabi lebu/ jambura pulp
- 2-3 green chilies finely chopped
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 teaspoon of mustard oil
- 1 tablespoon of chopped coriander leaves (optional)
- Remove the outer skin of batabi lebu.
- Cut and separate each segment, remove the thin white skin, the seeds and the pith or any white spongy skin. Carefully remove each section of the pulp without turning it into juice. This can be kept chunky or the pulp may be loosen gently.
- To the lebu add sugar, salt, chopped green chilies, chopped coriander leaves and mustard oil.
- Mix everything properly and do not worry if the mixture turns little mushy.
- Leave it for about 10 minutes to help in melding the flavors.
- Increase the amount of sugar according to the tartness of the jambura .
- Increase or decrease green chilies based on your resistance.
- Coriander leaves is optional but it enhances the flavors.
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