Dec 6, 2023
Assamese food, to put it simply, is a fusion of many indigenous traditions with notable regional variances and some outside influences.
Clean, wash and pat dry the meat. Marinate it with salt, turmeric and a generous drizzle of mustard oil. Keep it aside.
In a wok, over medium flame, add mustard oil. Add the onions and fry for sometime. As the onions change the colour, add the bayleaves and ginger garlic paste that was pounded fresh.
Fry everything for a while and as they leave their aroma add the pigeon meat. Add salt. turmeric and pepper powder that was pounded earlier. Mix everything well.
Cover the wok with a lid and allow the meat to cook on its own and time to time keep checking if the meat is getting burnt. Add the green chillies at this stage if need be.
Add water to adjust the gravy quantity. Cover the lid and cook in simmer. Put the potato cubes as you see that the meat is getting tender. Now cook the meat and potatoes together.
Once the potato tenderizes and the meat is cooked, sprinkle the elaichi and long power along with some more pepper powder and give everything a final mix.
A simple pepper gravy of pigeon meat is ready. It is believed to generate heat in the body and fight ailments like cough, cold and fever etc.