Gogji razma (turnip with kidney beans)
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Kidney beans and turnips cooked together in a mildly spiced gravy, a filling winter dish of Kashmir.
Region: Kashmir valleyOccasion: Winter mealsTime: 1 hr + overnight soakingServes: 4Vegan
Ingredients
- 1 cup red kidney beans (rajma), soaked overnight
- 3 medium turnips, peeled and cut into wedges
- 3 tbsp mustard oil
- A pinch of hing
- 1 tsp cumin seeds
- 1 tbsp Kashmiri red chilli powder
- 1 tsp fennel powder
- ½ tsp dry ginger powder
- ½ tsp turmeric
- Salt to taste
Method
- Pressure-cook the soaked beans with salt until soft (5–6 whistles).
- Heat the mustard oil, add hing and cumin, then fry the turnips until lightly browned.
- Add turmeric and the chilli powder mixed with water and stir for a minute.
- Add the cooked beans with their liquid, the fennel and dry ginger.
- Simmer for 15–20 minutes until the turnips are tender and the gravy is thick. Serve with rice.
History
Kidney beans and turnips both grow well in the hills and valleys of Jammu and Kashmir and keep through the winter.
Significance
Gogji razma is warming, cheap and filling, and is a common meal in Kashmiri homes during the cold months.