Banana & Pigeon meat

Banana & Pigeon meat

     

    Kol Dil or Banana flower found almost all part of the world, The flower is large which grows from the end of the bunch of bananas and has a dark purple-red blossom. It has small flowers inside part which would turn into the banana later on. It is creamy in color and bitter in taste. In the outside of the mature flower has some hard husk. It is rich in Vitamin C, A, E, and A Vitamin. It can reduce any kind of pains. The banana flowers content fiber and potassium, iron which is recognized as a healthy nutrient.

    Pigeon meat is considered to be a heated meat. it gives a warm feeling from inside when eating it. This dish is generally prepared in the winter season or cold days. It is the best recipe for them who suffer from cold, Fiver, body pain, Headache, then this is the best dish for them. The other main ingredient of this dish, a lot of black pepper also add more heat to the dish.

   Banana & Pigeon meat recipe also boost breast milk supply for the lactating mothers. It raises the hemoglobin in the body. It is rich in fiber and iron which enhancing red blood cell production. It is a vigorous food.

Ingrediant:

• 300 gms of pigeon meat(Not matured bird)
• cut into much smaller pieces with skin & bone
• 1 Medium size Banana flower(Preferably Athiya Kol, One of  best Spaces of banana)
• 3 medium sized potato
• 6 bulbs of garlic
• 2 inch of ginger
• 2 dry red chilies
• 2 tablespoon black pepper 
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cumin - black cumin, 3 bay leaves
• Salt to taste
• 1 cup mustard oil

Preparation:

1. Peeling out the first 3-4 layers of banana flower. Then you will get the actual part for the cook,  chop into fine pieces.

Drain out the water and keep the mashed banana flower aside.

2. Make a paste of ginger and garlic.

3. Cut the potato into 15 wedges of equal size and set aside.

4. Heat an iron Kadai (Iron pan is suitable to cook pigeon Meat) Add half cup  Mustard oil. 

5. Once the oil is hot, reduce the flame.Add paste ginger and garlic paste. 

6. Add crackle the mixture of Black pepper, cumin seeds, black cumin seeds, dry red chills.fry them for 5 minutes in medium low flame.add 3 tsp water. 

7. Once the smell of garlic starts coming, add the pigeon meat, Potato  & mashed banana flower parts. Stir well for 3 minutes.

8. Add bay leaves.

9. Add turmeric powder. 

10. Add  Salt & stir for 5 minutes.

11. Add 3 cups of water otherwise, meat might be burnt.

11. Cover the kadai with a lid. Let it simmer in flame

12.Cook for 45 minutes on low flame.

13.Next couple of minutes this curry will turn into the dark in Colour.

14.Serve with Rice.

Suitable preparation for winter!

EnjoyFood!