Ingredients (Serves 5 – 6)
1. Squid – 450 gm
Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Coriander powder – 1 tsp
Garam masala powder – 3/4 tsp
Salt – To taste
Water – Around 1 cup or as required
2. Coconut slices / thenga kothu 1/4 cup + 2 tbsp
Onion – 3 medium, chopped
Green chilies – 3 slit
Ginger – 1 inch, chopped
Curry leaves – 2 sprig
3. Tomato – 2 large, chopped
4. Chilly powder – 1/2 tsp
Coriander powder – 1/2 tsp
Pepper powder – 1/2 tsp
Garam masala powder – 3/4 tsp
5. Coconut oil – 1.5 tbsp
6. Salt – To taste
Method
1. Clean and wash the squid. Cut into rings. Cook them adding all other ingredients numbered 1 in a manchatti, around 20 minutes.
2. Heat oil in a non-stick pan or a cheena chatti at medium heat. Saute coconut slices, onion, ginger, green chilies, little salt and curry leaves. Saute until onion starts turning brown. Add chopped tomato. Saute until oil starts appearing, about 10 minutes. Add the spice powders numbered 4. Saute everything well until the raw smell of the masala is gone.
3. Add the cooked squid pieces. Saute until all the water evaporates and it is roasted well, around 6 – 8 minutes. Switch off. Serve with rice/chapatis.
