Kashmiri Recipes
RECIPE NO. 115
'Razmah Goagji'
(E-Dried Beans cooked with Turnips) (H-'Sukhe Rajmah
aur Shalgam')
This is a favourite Domestic Dish
of Kashmiris, and is very nutritious, as well as delicious. It is a satisfying
Vegetable Dish and goes very well with Plain Cooked Rice.
Buy preferably big Red French Beans, but
other varieties like Lima, Kidney etc., also will do. Also buy fresh Purple Top,
Snow Ball or Golden Ball varieties of Turnips. Their greens are cooked
separately.
| 1. Turnips |
2 kgs |
| 2. Dried Beans |
250 gm |
| 3. Mustard Oil |
2 tbsps |
| 4. Red Chili Powder |
1 tsp |
| 5. Cloves |
2 nos |
| 6. Cumin Seeds |
1/2 tsp |
| 7. Asafoetida |
a pinch |
| 8. Salt |
about 1 tsp |
| 9. 'Vari Masala' |
10 gms |
1. Clean, wash and soak the Beans in a litre of
water, for about 12 hours before cooking.
2. Wash the Turnips. Cut off the Green Tops. Pare
and quarter these. Then cut each quarter horizontally, if the pieces are
too big, into hal-ves, so that each piece is about the size of a walnut,
or a little bigger. Shave off the sharp corners and edges of each piece.
The green tops, parings, and these shavings, are very nutritious, and are
cooked separately.
1. Heat the oil, till the foam settles, in the
body of a pressure cooker. Add Cloves, Cumin Seeds and Asafoetida, Stir
and then add the soaked Beans, along with the water in which these were
soaked. Boil under full pressure for 15 minutes. Remove the cooker from
heat and let it cool till the pressure comes to normal. Then remove lid.
2. Add the dressed Turnip pieces after washing,
also the Chili Powder and the Salt. Close the lid and again pressure cook
for 10 to 15 minutes. Remove from heat and let cool.
3. Open the lid, add crushed 'Vari Masala'
and mix gently with a ladle, and serve hot after transferring to a Bowl.
If a pressure cooker is not available, the Beans
require more time to get tender. In that case the soaked Beans and Turnip
pieces are cooked together, from the very beginning.
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