Paro Mangxo Koldil

Name: Paro Mangxo Koldil
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 700 g pigeon (cleaned and cut into medium pieces, bone-in); 350 g banana flower (cleaned, finely chopped); 2 pcs potato (medium, peeled and cubed); 2 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, crushed); 1 inch ginger (crushed); 3 pcs green chili (slit); 0.5 tsp black pepper (freshly crushed); 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 2 pcs bay leaf; 2 tbsp mustard oil; 0.5 tsp salt; 2 cup water (for cooking curry)

RATING

4.3/5(31)

TASTE SCORE

7/10

A homestyle Assamese curry where tender pigeon is cooked with banana flower, warm spices, and a little black pepper. It is earthy, deeply savory, and especially good with plain rice on a cool day.

PREP

30m

COOK

45m

SERVES

1 KATORI

438 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Clean and prep the banana flower.
1.Remove the hard outer bracts and tiny florets from the banana flower.
2.Finely chop the tender inner part.
3.Rinse well to remove any bitterness.
TIPWear a little oil on your hands while cleaning if the banana flower feels sticky.
boil · ~12 min
Boil the banana flower until just tender.
Add the chopped banana flower to a pot with water and boil for 10 to 12 minutes until tender but not mushy. Drain well and keep aside.
prep · ~5 min
Season the pigeon pieces.
Rub the pigeon pieces with salt and turmeric powder. Let them sit while you prepare the masala base.
saute · ~9 min
Start the curry base.
1.Heat mustard oil in a heavy pan until it just begins to smoke lightly.
2.Lower the heat and add bay leaf and cumin seeds.
3.Add onion and cook until light golden, 5 to 7 minutes.
4.Add garlic, ginger, and black pepper and cook for 1 minute.
TIPDo not burn the garlic or pepper or the curry will taste harsh.
saute · ~11 min
Brown the pigeon and potatoes.
1.Add the seasoned pigeon pieces to the pan and cook on medium heat for 6 to 8 minutes.
2.Stir in the potato and cook for 3 minutes.
3.Add coriander powder and mix well so the meat is coated evenly.
simmer · ~25 min
Add the banana flower and cook the curry.
Add the boiled banana flower, green chili, and water. Mix well, cover, and simmer on low heat until the pigeon is tender and the potatoes are cooked through.
TIPStir once or twice during simmering so the banana flower does not catch at the bottom.
simmer · ~5 min
Adjust and finish the gravy.
Uncover and cook a few more minutes if you want a slightly thicker gravy. Check the salt and let the oil rise lightly to the top.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After boiling the banana flower, squeeze out excess water so the curry stays savory instead of watery.
2
Heat the mustard oil until it just smokes, then lower the flame before adding spices to mellow its raw sharpness.
3
Brown the pigeon pieces well in the onion base before adding water; that step builds a deeper, meatier gravy.
4
Keep the banana flower just tender, not mushy, so it holds its texture beside the slow-cooked pigeon.
5
Use a heavy-bottomed pan and stir once or twice during simmering because banana flower can catch at the bottom.
6
Bone-in pigeon takes time; cook until the meat yields easily near the joints, not just until it looks done.
7
This curry often tastes even better after a short rest, when the black pepper and mustard oil settle into the gravy.