Sherva/Shorva : Sidedish for Biryani’s
- 1, diced Onion
- 2, quartered Tomatoes
- 2 or 3 , chopped ,depending on your taste buds. Green Chillies
- 1 Tbsp Ginger-Garlic Paste
- 4 Cloves
- 2 inch Cinnamon
- 2 or 3 Bay leaves
- 1/2 tsp Turmeric Powder
- 1 tsp Corriander Powder
- 1 tsp Cumin powder
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- Salt to taste
- 1/2 cup, whisk lightly with a fork till smooth Curd
- 1 Tbsp + 1 Tbsp Oil
- a handful Chopped coriander leaves
- Roast and Grind to Paste
- 2 Tbsp Peanuts
- 1 tsp Sesame seeds
- 1 tsp Shredded coconut
Heat 1 Tbsp of oil in a pan and add onion, green chilli, ginger garlic paste and tomatoes.
Cook till tomatoes are mushy and done. Keep aside to cool. And grind to coarse paste.
Heat an other 1 tbsp oil in a heavy bottomed vessel.
Add cloves, cinnamon and bay leaves.
Once the spices start to sizzle, add onion-tomato paste.
Add all the masala powders from Turmeric to salt.
Fry well for few mins.
Add in curd 1 Tbsp at a time, mixing well each time.
Add 1 cup of water, if the consistency is thick.
Now add the ground paste.
Cover and cook on low heat for few mins.
Add coriander leaves. Turn off heat.
Serve with Pulao or Biryani.
You can even add coconut milk instead of curd. It gives a different unique taste to the gravy.
If you want to add in ground meat, you can add it after adding the spices, cook till half done, then add onion tomato paste and proceed with remaining steps.