Paro Mangxo Koldil
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After boiling the banana flower, squeeze out excess water so the curry stays savory instead of watery.
- 2Heat the mustard oil until it just smokes, then lower the flame before adding spices to mellow its raw sharpness.
- 3Brown the pigeon pieces well in the onion base before adding water; that step builds a deeper, meatier gravy.
- 4Keep the banana flower just tender, not mushy, so it holds its texture beside the slow-cooked pigeon.
- 5Use a heavy-bottomed pan and stir once or twice during simmering because banana flower can catch at the bottom.
- 6Bone-in pigeon takes time; cook until the meat yields easily near the joints, not just until it looks done.
- 7This curry often tastes even better after a short rest, when the black pepper and mustard oil settle into the gravy.
Adapt it for your goals.
Low-oil
Use less mustard oil and add a splash of hot water while sautéing the onions; you keep the Assamese flavor with a lighter finish.
spicierSpicier
Add extra green chilies and a little more crushed black pepper for a hotter, more pepper-forward curry that still stays traditional.
no potatoNo-potato
Skip the potatoes for a meatier, less starchy curry where the pigeon and banana flower remain the clear focus.
chicken versionChicken version
Replace pigeon with bone-in country chicken if pigeon is unavailable; the gravy remains rustic and works well with the same masala base.
Why this is on our healthy list.
Protein-Rich Main Dish
Pigeon provides substantial animal protein, making this curry filling and supportive for a hearty meal with rice.
Fiber From Banana Flower
Banana flower adds plant fiber and bulk to the curry, giving the dish more texture and making it feel more balanced.
Aromatic Digestive Spices
Ginger, garlic, cumin, and black pepper contribute bold flavor while also being traditional ingredients often valued in savory home cooking.
Frequently asked questions
The meat should be tender near the bone and easy to pierce with a knife or fork. If it still feels tight, simmer longer on low heat.
