Banana Flower with Pigeon Meat/Koldil Parohor Logot)

Koldil Parohor Logot /Banana Flower with Pigeon

This is a wonderful Assamese dish which combines the deliciously texture of the banana flower with Pigeon or chicken meat. Banana flowers are the buds of the banana plant, which are soaked and shredded for use in curries. 

Banana flower with squab

Koldil Parohor Logot
Banana Flower with Pigeon

1-2 banana flowers-cleaned,depending on the size
4 pigeons-cleaned(800 g of chicken/quail can be substituted)
2 large onions ,grated
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp turmeric
1 tsp cumin powder
1 tsp pepper powder
2 bay leaf
1 dry chili
1 tsp ghee
4 tbs mustard oil/veg oil

1 tsp. of hot ghee

• When preparing the banana flower oil your hands and then proceed to remove the maroon outer leavers and remove the bunch of florets. 
• Repeat the process until you reach the white center.
• Separate each flower from the bunch and remove the stamen. 
• Chop the florets and center and soak them in water with salt and 1/2 tsp lemon juice (to prevent discoloration).
• Crush the chopped flowers with your hand,then rinse thoroughly and pat dry.
• Squeeze dry and keep aside.

• Heat oil .Add onion and fry till light golden.
• Add bay leaf, chili,ginger-garlic paste .Fry a minute .
• Then add ground pepper, cumin powder and turmeric mixed with a little water and fry till oil separates
• Add pigeon meat and salt and mix well to coat with the spices.
• Add the banana flower .
• Lower heat .Add a few tablespoon of water and cook till done.
• Before serving, pour 1 tsp. of hot ghee over the meat (optional)

PHOTO AND TEXT:sharmin
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