Razmah Gogji ( Turnips and beans)
Kashmiri food is a culinary dance that plays on all the senses. The flavors and a spices incorporates the rich diversity of the people of Kashmir.
Kashmiri’s are hearty meat eaters but the history and the cuisine is immersed the cross cultural influences of earthy foods, farm and hillside vegetables and spiritualism through food. This dish is simple. Turnips and beans may seem like unusual companions but they result in an amazing offering.
My dad sent me an old cookbook a few years back and I ventured into experimenting this dish. Do try it. It is food for the soul and senses.
Here is what you need:
- 2 cups of dry red beans ( soaked overnight)
- 5 turnips ( peeled and cut into quarters)
- 1 tablespoon crushed garlic
- 3 whole red chilies
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp black cumin seeds
- 2 inch cinnamon stick
- 2 tablespoon ginger powder
- 2 tablespoon fennel powder
- a pinch of asafetida ( hing)
- Mustard or olive oil
- Salt and pepper to taste.
I use a pressure cooked to make this dish but you can use a heavy bottomed pan. The beans need to be cooked with the turmeric until firm but not too soft. Fry the turnips in a shallow pan with oil until browned and drain on a paper towel.
Use the same pan and add garlic, cumin, cinnamon, red chillies, fennel and ginger powder. Fry in the oil, add a splash of water to soften and then put this mixture in the beans ( again, I am using a pressure cooker). Add the turnips, whole chilies and the asafetida ( this is optional). Let it pressure cook for about 5 minutes until the turnips have softened. Same idea if you are using a heavy pan to let this cook.
Serve with white or brown rice and a side of good yoghurt.