Assamese Pigeon Curry with Koldil

Ingredients Pigeon meat (500 g), Koldil (banana flower, chopped), spices (mustard seeds, cumin, bay leaves, turmeric, red chili powder, garam masala), onions, ginger-garlic paste, mustard oil, green chilies, potatoes (optional), and coriander leaves.

Peel tough layers, chop tender parts, soak in turmeric-salt water for 20 minutes, rinse, and set aside.

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Heat mustard oil, sauté mustard seeds, cumin, bay leaves, and spices. Add onions, ginger-garlic paste, and green chilies.

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Add pigeon meat, potatoes (optional), and Koldil. Mix well, add water, and simmer covered for 20-25 minutes. Sprinkle garam masala and cook for 5 more minutes.

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Garnish with coriander and enjoy with plain rice or bora saul.

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