Once we reached ISB, our first outing was to Hypercity in Inorbit Mall to check out grocery items. I was looking around checking out stuff, when D came running and said, "Mama, they have squid here." The excitement of seeing Squid, his favourite was written all over his face. Needless to say, after
- 500 gms Squid
- 1 Onion Chopped
- 2 teaspoons Ginger garlic paste paste
- 1 - 1/2 teaspoons Chilli powder
- 1/2 teaspoon Pepper powder powder
- 1/2 teaspoons Turmeric powder
- 3 sprigs Curry leaves
- to taste Salt
- 1/4 cup Coconut grated
- 1 Green chilli
Clean and cut the squid into rings. Mix the squid with a little bit of turmeric powder, chilli powder, salt and a sprig of curry leaves.
Put the squid in an earthen pot.Cover and cook on low heat till the squid is nearly cooked.
No need to add water as the squid will release its juices when it starts to cook. Increase the heat to high and let the liquid evaporate.
Squid should not be cooked for long or else it will turn rubbery. Switch off heat and keep aside.
Heat oil in a pan and add curry leaves and chopped onion. Saute till the onion turns translucent.
Add the ginger- garlic paste and fry for a minute. Add the chilli powder, pepper powder and turmeric powder and sauet for a few seconds.
Add the cooked squid along with the grated coconut and stir well. Cook further for a couple of minutes. Serve hot.