Razma-Gogji / Rajma-Shalgam

Turnip is ususlly available during winters when the temperature is below 20 degree Celsius  Thus this type of  dish is prepared during winters and eaten with white boiled rice.


  1. 2 cups of rajma (red kidney beans).
  2. 1 kg shalgam (turnip).
  3. 2 table spoons of saunf powder (fennel powder).
  4. 1/2 tea spoon saunth powder (ginger powder).
  5. 3 crushed moti elaichi (black cardamom).
  6. 2 crushed elaichi (cardamom).
  7. 4-5 laung crushed (clove).
  8. 1 table spoon zeera (cumin).
  9. 2 ladles mustard oil.
  10. Salt to taste.
  11. 1/4 tea spoon hing (asafoetida).

  1. Wash the rajma and soak them overnight.
  2. Cut the shalgum into four pieces each (if the shalgum are medium size).
  3. Put the shalgum and rajma in a big cooker, add two liters of water, salt, saunth, saunf, moti elaichi and two table spoons of oil without heating (kachcha). 
  4. Boil it on a full flame and then pressure cook for 1/2 an hour.
  5. Keep the cooker aside, do not remove the weight immediately.
  6. Now bring a pan and heat oil in it. Put it on low flame and zeera,laung and hing in it.
  7. Stir it continuously for 1/2 minute and add in the cooker.
  8. If maximum of water is evaporated, you can add more and boil it for another 6-7 minutes.
  9. The dish is ready to serve.