Squids : 500 g
Turmeric powder : 1/4tsp
Red Chilli powder : 1tsp
Curry leaves : 3 springs
Green Chilly : 2, finely chopped
Ginger : 1 inch piece, finely choppedshallots : 10 halved
Oil : 3 tbsp (Preferably coconut oil)
1. Wash the squids well and Cut them in to circles.
2. Marinate the squid rings with salt, ginger, green chilly, 2 Springs of Curry leaves, turmeric powder and chilly powder for 15 minutes to 30 minutes(maximum). Now transfer it to a pressure cooker with 1/2 Cup water and allow 2 whistles to release. Check whether its soft when pressure releases, if not allow one more whistle to release.
3. Transfer it to a kadai / non stick pan and add finely chopped shallots and remaining curry leaves. Heat in medium flame till the water absorbs and masala starts to stick to the squid rings. Now add 2 tbsp oil and stir fry the squid rings for 10 minutes. (you can cover the pan with a tight lid and cook in low flame. stir well after every 2 minutes)