Gongalu gosht. Turnips and meat.
The first time I cooked turnips, I had used chicken thighs. But it lacked the taste you have when Ammi cooks it. You need gosht (meat) and unexplainable amounts of freshly ground black peppers. So hubby and I were doing Sunday shopping at Superstore the other day and he picks up three turnips again. I’m hoping this isn’t a weekly thing since I already forgot the recipe. I don’t mean to pry but the taste is in the hands. It was perfecto with three different spices. It’s definitely in the hands; Alhamdulillah. I spend half of Sunday cooking gongalu gosht. Thanks to hubby for holding an iPhone flashlight to take the picture. I don’t have fancy time for fancy photos. In a cooking pot add 1/2 cup oil. Canola oil. Or any oil of preference. Cut two medium sized Roma tomatoes in half and one medium onion sliced thinly into the pot on medium heat. About 5-7 cloves of garlic, peeled. Grate it, don’t grate it, your choice. Add
