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A rustic and flavorful Assamese delicacy, this dish features tender pigeon meat cooked with finely chopped banana flower. The unique combination creates a savory, aromatic curry that's a true taste of Northeast India.
For 4 servings
Prepare the Banana Flower
Marinate the Pigeon Meat
Sauté Aromatics and Meat
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A rustic and flavorful Assamese delicacy, this dish features tender pigeon meat cooked with finely chopped banana flower. The unique combination creates a savory, aromatic curry that's a true taste of Northeast India.
This indian recipe takes 80 minutes to prepare and yields 4 servings. At 434.47 calories per serving with 27.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Meat
Add Vegetables and Finish Cooking
Garnish and Serve
If pigeon meat is unavailable, you can substitute it with country chicken (desi murgh) or mutton. Adjust the pressure cooking time accordingly (chicken will require less time, mutton may require more).
You can add a handful of black chickpeas (kala chana), soaked overnight, along with the pigeon meat for added texture and nutrition.
For a slightly different flavor profile, add a small stick of cinnamon and 2-3 green cardamoms along with the bay leaves.
Pigeon meat is a lean protein source that is essential for muscle repair and growth. It is also exceptionally rich in iron, which helps in preventing anemia and boosting energy levels.
The banana flower (koldil) is an excellent source of both soluble and insoluble fiber. This aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, ginger, and garlic have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body against infections.
This dish provides a range of minerals. The banana flower is a good source of potassium and magnesium, which are vital for heart health and nerve function.
One serving of Paro Mangxo Koldil contains approximately 430-480 calories, depending on the fat content of the meat and the amount of oil used. It's a hearty and nutritious main course.
Yes, it is a relatively healthy dish. Pigeon meat is a lean source of protein and iron. The banana flower is rich in fiber, potassium, and vitamins. Using mustard oil in moderation provides healthy fats. It's a balanced meal when served with rice.
Absolutely. Country chicken is the best substitute for maintaining a similar rustic flavor. You will need to reduce the pressure cooking time to 2-3 whistles as chicken cooks much faster than pigeon.
Yes, it's safe. Banana flower oxidizes and turns black very quickly when exposed to air, similar to an apple. Soaking it in turmeric or acidic water (like lemon water) immediately after chopping helps prevent this, but even if it darkens, it's perfectly fine to cook and eat.
Paro Mangxo Koldil is traditionally served with plain steamed rice (bhaat). The simple rice complements the complex, savory flavors of the curry perfectly. A simple side salad or a wedge of lemon can also be served alongside.