Side Gravy for Biryani

Ingredients:

3-4 cloves

1 elachi

1″ cinnamon

2 onions, finely chopped or sliced

1 1/2 tsps ginger-green chilli-garlic paste

3-4 small tomatoes, quartered or make a + sign on each, leaving them whole

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tsp coriander pwd

pinch of cumin pwd

large pinch garam masala pwd

salt to taste

few curry leaves

2-3 tbsps thick coconut milk

1 1/2 tbsps oil

chopped coriander leaves for garnish

Dry roast for 2 mts and grind to a paste:

1 tsp khus khus

3 tbsps grated fresh coconut

2-3 cashew nuts

Method:

Heat oil in a heavy bottomed vessel, add cloves, cinnamon and cardamom and saute for a few secs. Add onions and fry till transparent. Add ginger-green chilli-garlic paste and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd and combine. Add the quartered tomatoes and fry for 4-5 mts.

Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.

Add 2 cups of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens. Add thick coconut milk and garam masala and mix. Turn off heat. Garnish with chopped coriander leaves. Turn off heat.

Serve with pulao, biryani, coconut rice or rotis.