Kolphool Paro Manghor Jalukia Or Pigeon Meat With Banana Flower Assamese Dish Very Tasty To Eat

Kolphool  Paro Manghor Jalukia Or Pigeon Meat With Banana Flower

Serves: 4 people

 Ingredients:

• 500 gms of pigeon meat  (make the pieces small, cut with the bones)
• 1 fresh whole banana flower
• 1 medium sized potato
• 6 cloves of garlic
• 1 inch of ginger
• 2 red chilies
• 1 tablespoon of whole black peppercorns
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cumin powder
• Salt to taste
• 2 Bay leaves
• 1 teaspoon full of the mixture of whole cumin seeds, fenugreek seeds, mustard seed, ajwain seeds and black cumin seeds in equal quantities
• Cooking oil ( mustered oil, its better)

Method Of Cooking:

Cooking Time: 20 - 30 minutes

• Peeling out the layers of banana flower.
• Remove first 2-3 layers.
• Find a ring of smaller white colored slender projections.
• These are the actual flower part of the entire big piece of the banana flower.
• The outer layers basically designed to protect them. 
• Cut of the top and bottom portions out of the white part.
• Wash the entire white part which  have before cutting.
• Then chop into fine pieces. 
• Add some salt into the chopped pieces and using hand, mash them.
• Some water will come out from the mashed pieces.
• The mashed output would turn to a darker shade.
• Drain out the water and keep the mashed banana flower aside. 
• This step is important so that the basic taste of the banana flower is removed.
• Make a paste of ginger and garlic.
• Cut the potato into 8 wedges of equal size and fry them till they are half cooked and set aside.
• Heat a wok (kadai) and put some cooking oil. 
• Once the oil is hot and vapor starts coming out, reduce the flame a bit and crackle the mixture of cumin seeds, fenugreek seeds, mustard seeds and black cumin seeds. 
• Add the dry red chills and the bay leaves.
• Add the ginger garlic paste and fry them for 2 minutes in medium low flame. 
• Once the smell of garlic starts coming, add the pigeon meat and the mashed banana flower portions.
• Mix the entire mixture well.
• Add turmeric powder and the cumin powder.
• Keep stirring and fry them on medium high flame for 5-7 minutes. 
• Now reduce the flame to minimum and cover the kadai with a lid.
• Let it simmer for say 15 minutes. 
• Keep checking periodically to ensure the meat does not stick to the vessel.
• Generally the banana flowers will release some water and the meat gets cooked in that water. 
• Add some water if the meat might be burnt.
• After cooking for fifteen minute, uncover the pan but do not increase the heat.
• Put the potato wedges and salt to the curry and mix them well. 
• Cook the curry till the water evaporates and the banana flower mash is reduced to very fine size.
• Check if the meat has become tender. 
• Do not add more water now but make sure the curry does not become too dry.
• Coarsely grind the black peppercorns and add them to the curry and keep stirring for say 5 more minutes.
• If the meat has become tender of satisfaction turn off the heat and curry is ready.

Serve hot with rice or roti.