Pigeon with Banana Flower
This is a highly nutritious and iron rich dish traditionally given to postnatal women and anemic people in North-Eastern region of Inida.
250g pigeon meat (tender), cut into bite size pieces
200g banana flower,
2 tsp ground black pepper
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
150ml vegetable oil
1 tsp turmeric
10 cloves garlic
2 bay leaves
Salt to taste
Remove outer layers of the banana flower. Finely chop inner portion of the banana flower.
Make a paste of the garlic cloves.
Heat the oil in a pan. Add the bay leaves, and the spices except the garam masala. Stir and cook for 2 minutes.
Add the meat and cook for 5 minutes.
Add the banana flower and salt. Stir and cook for 15 minutes on low heat sprinkling water if needed to prevent it from sticking to the pan.
Stir in the garam masala and remove from heat. Serve with rice or roti.