Squid Roast (Kanava Vazhatiyathu)

This dish is tasty, spicy and compliments wine!  All my spices are homemade. Adjust the spices to your taste. This special recipe is my birthday treat for my viewers :D    

Ingredients

Squid (cut and cleaned), 500 g
Pepper powder, ½ tsp
Ginger (finely chopped), 1 tbs
Garlic (finely chopped), 2 tbs
Green chilies slit, 2 nos
Curry leaves, a few
Coriander leaves (finely chopped), 2 tbs
Sliced onion, 2 nos (200 g)
Tomato (finely chopped), 1 no (100 g)
Spices:
Turmeric powder, 1 tbs
Chili powder, 2 tbs
Coriander powder, 1 ¼ tbs
Salt, as taste

Preparation

• Cut the squid in to ring shapes and cooks in a pressure cooker on a medium flame by adding pepper, salt and ¼ cup water (to avoid burning) until one whistle blows. After the pressure releases, open the lid. If there is water remaining in the pressure cooker, let it evaporate on a low flame carefully. Overcooking makes the squid rubbery.
• Meanwhile, heat the oil in a pan and add ginger, garlic, green chili, and curry leaves. Sauté for one minute on a medium flame. When an aroma arises, add onion and sauté until it turns light brown.
• Add spices and sauté for another minute.
• Add tomato and sauté until it cooks.
• Add squid and sauté on a very low flame for ten minutes.
• Check the salt and remove from fire. Sprinkle the coriander leaves. Leave it closed for ten minutes while the squid absorbs the spices, or until serving time.

Enjoy with rice or chappati. Thank you :)