Gogi Rajma

Ingredients list for Gogi Rajma

• 1 cup Red Kidney Beans
• to taste Turnips
• 1/4 teaspoon Turmeric powder
• a pinch Soda bicarbonate
• 250 grams Turnips (shalgam)
• 1 1/2 teaspoons Red chilli powder
• 1/4 teaspoon Asafoetida
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Dry ginger powder (soonth)
• 1 tablespoon Aniseed (saunf) powder

Method

1. Soak rajma in four to five cups of water overnight. Drain and pressure-cook the same with salt, turmeric powder, soda bi-carbonate and two cups of water till soft. Scrape, wash and cut turnips into one inch sized pieces.
2. Mix red chilli powder with two tablespoons water and keep aside. Mix asafoetida in one teaspoon of water and keep aside. Heat oil in a vessel, add cumin seeds and when they change colour add the turnips and sauté for five minutes.
3. Add the red chilli water, asafoetida water, dry ginger powder, aniseed powder, salt, half cup of water and cover and cook till the turnips are tender. Add the cooked rajma with the stock and simmer on low heat for ten minutes. Adjust seasoning. Serve hot.

Nutrition Info