Pork with banana flowers | Gahori Koldil Anja

Gahori Koldil Anja

Pork with banana flowers is a delicious dish from Assam and I am sure you will fall in love with the texture of the banana flowers, which will make into the delectable thick gravy making this recipe out of the world.  If you want to impress your non-North East Indian friends, I am sure this recipe will do all the trick!

This Northeastern dish is so delicious and inviting where the meat is succulent, and the banana flowers make it slightly crunchy with a nutty texture. This is really an incredible main dish that goes perfectly well with any of your meals.

North East Indian Food

Ingredients 

1.      Pork 500 grams

2.      Banana flowers or Blossom 200 grams

3.      Onion 1 large finely chopped

4.      Black pepper corns 1 teaspoon

5.      Salt as per taste

6.      Turmeric powder 1/2 teaspoon

7.      Ginger 1 inch

8.      Cumin seeds 2 teaspoon

9.      Oil  3 tablespoon

10.   Green chili 6 to 7

11.   Garlic 6 to 7 pods

Preparation

Spice Mix

First of all we are going to make the spice space so take a grinder or mortar and pestle. Add your green chillies, pepper corns, ginger, garlic cloves and cumin seeds - pound them into a fine paste and keep aside

Banana Flower Cleaning

Take the banana flower,s peel the maroon cover and once you see that tiny florets separate them. Then clean the flower by removing the stamen of each flower while for the tender florets, you can directly use them. Now rinse them in water thoroughly multiple times so. Now gather the flowers and finely chop them into small pieces. Once your chopping is completed, soak them in water and keep aside.

Pork with banana flowers 

Preparation

1.      Now heat oil in a pan, once hot add the finely chopped onions - still fry it on a low flame and cook it until the onions turns golden brown.

2.      Now at the pork, turmeric powder and salt stir it well and open cook it on a medium flame for 4 to 5 minutes

3.      Once the meat changes colour and tuns slightly golden on all sides, add your Spice paste - stir and cover it cook it on a low flame for 20 minutes - occasionally stirring in between and you will see that the fat from the pork will start to release and the colour of the spice has changed.

4.      Now squeeze out the water from the banana blossoms between your palms and add them to the pan. Stir it well and cover and cook it for 10 minutes.

5.      Open the lid after 10minutes and stir and cook it further until the water as dried

6.      Add 2 cups of hot water and stir it well, cover and cook it for 10 to 15 minutes until you achieve a semi gravy consistency. 

This dish goes well with steamed ice, sticky rice or breads and can be served as a main course.

If you loved the recipe, do let me know in the comments!

RECIPE VIDEO