Yes it’s a curry, but only soupier. Sounds a little silly but that’s what it is, very much similar to the traditional sherwa, a little more thinned out as it’s made with tomatoes without the huge quantity of onions that go into the sherwa.
I haven’t seen many hyderabadi households prepare this. This recipe is a specialty of my mother in law. Not sure if she just spinned off her own version or learnt it from her mother. Nevertheless, it’s amazing, a favourite of my husband and quite the lazy recipe. As it makes for a really thin type of ‘patla salan’ (a thin consitency curry), it’s best served with rice or roti and a robust, wholesome side like shaami kababs or aloo ke cutlets.