Bandhel Tareko in Bhanchha Ghar style
Bandhelko masu or the meat of the wild boar is very common in the western land of Terai in Nepal. It is often considered as good for skin, however, in the Kathmandu valley and some of the major cities of Nepal, it is rarely available. Instead, pork is more common in the bigger cities. Nevertheless, some of the hotels and restaurants do offer Bandhel ko masu in their menu, one of which is Bhanchha Ghar. Here, we will be reading one of the many ways of preparing wild boar meat at the Bhanchha Ghar, a popular eatery that specializes in the traditional Nepali cuisines. The ingredients required and the process of making Bandhel Tareko (fried wild boar/pork) is given below:
Ingredients:
800 gm of wild boar/pork
15 gm ginger paste
15 gm garlic paste
40 ml mustard oil
12 gm turmeric powder
15 gm coriander leaf
4 slices of lemon
40 gm chopped tomato
30 gm chopped onion
40 gm cumin powder
10 gm chili powder
20 gm Bhanchha Ghar spices
Salt to taste
Procedure:
First of all, boil the boar meat and let it cool. When the meat is cool, slice it into thin slender pieces but keep the pork skin and fat portion intact. Now, heat oil and put the meat into it. Fry it until it turns brown in color. Then, add the chopped onions, tomatoes, cumin powder, Bhanchha Ghar spices, turmeric powder, ginger and garlic paste and chili powder. Also, add the salt according to your taste. When all the ingredients are mixed thoroughly, fry the mixture for about five minutes and your Bandhel Tareko is ready to serve.