SQUID ROAST

INGREDIENTS
Squid - 1 / 2 kg
Onions - 2 ( sliced )
Green Chillies - 4 ( sliced )
Tomatoes - 2 ( sliced )
Ginger & Garlic Paste - 2 Tbsps
Red Chilli Powder - 1 Tbsp
Pepper Powder - 1 Tbsp
Turmeric Powder - 1 / 4 Tsp
Fennel Powder - 1 Tsp
Salt - To Taste
Water - 1 / 2 Cup ( approx )
Oil - 2 Tbsps

TO TEMPER
Curry Leaves - 2 Sprigs
Oil - 1 Tbsp

TO MARINATE
Red Chilli Powder - 1 Tsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - To Taste

METHOD
1. Wash and clean squids well and slice them into rings.
2. Marinate the rings in the above marinade for 15 - 20 minutes.
3. Heat oil in a cooker and add the sliced onions and green chillies.
4. Saute to a golden brown and add the ginger and garlic paste.
5. When raw smell is no more add the sliced tomatoes.
6. Add the spice powders and salt to taste when tomatoes turn soft.
7. Add the marinated squid rings and mix well.
8. Add water as required , cover the cooker and pressure cook
     till the squid rings are soft.
9. Heat oil in a pan , add the curry leaves and transfer the cooked squid
     rings along with the gravy.
10. Simmer till you get the required consistency and serve hot.

NOTE :
I cooked the squids for 4 whistles.
The number of whistles may vary with different type of pressure
cookers available in the market.