Sherva

Sherva is a garavy usually served with Biriyani in Hyderabadi cusine. It is made with onion, tomatos and some masala. In original recipe they add chicken stock to this gravy to make it more delicious. Here I didn't use any stock, made it vegetarian.

This is my first recipe for this week with the letter S under regional theme S for Sherva

INGREDIENTS:----

Tomato --- 4 medium (two roma tomatoes+ two wine ripe tomatoes will make this gravy more delicious) cut in to cubes
Onion  ----   2 medium chopped
Ginger, garlic paste  ---  1 and half tea sp
Red chilli powder  ---  1 tea sp
Turmeric powder   ---  1/4 tea sp
Coriander powde  ---  1/2 tea sp
Roasted cumin powder  ----  1/2 tea sp
Salt to taste
Coconut milk  ---  1/4 cup (thick)
Curd ----    1 tab sp
Oil   ---   3 and half tab sp
Cloves  --- 4
Cinnamon  ---  1 inch pieces  3
Cardamom  ----  3
FOR PASTE:--
Poppy seeds  ---  1 tea sp
Grated fresh coconut --- 2 ta sp
Cashew nuts  ---  4
Grind all above ingredients for paste with a little water in to a fine paste, set a side.
A large pinch of garam masala
Chopped coriander leaves for garnish
                                                                 

METHOD:--
1. Heat 1/2 tea sp oil in a pan add 1/2 chopped onion and fri till transperent remove and set a side.
2. In the same pan add 1/2 tea sp  more oil add tomatoes cook till they become soft remove and set a side to cool.
3. Grind fried onion in to a coarse paste set a side.
4. Grind cooked tomato with a 1 tab sp of water strain a in to a bowl and set a side.
5. Now heat remaining oil add cloves. cinnamon, cardamom let them crackle, add remaining chopped onion and fry till light brown.
6. Then add ginger garlic paste, onion paste, tomato paste, turmeric powder, red chilli powder, coriander powder, cumin powder fry for a while then add curd keep stirring for two minutes.
7. Now add cashew and poppy seed paste, coconut milk give a good stir and cook till oil saparates from the gravy.
8. Add 1 cup water, salt to taste mix well reduce the heat to low and cook till gravy thickens.
9. Sprinkle garam masala, chopped coriander leaves cover with lid, switch off the heat and let it sit till you serve.
10. Mix well and serve with biriyani or roti or naan.
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