Koonthal Roast

Ingredients

• 300 grams squid rings
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 tablespoon finely chopped ginger
• 2-3 green chillies, slit
• 10-12 garlic cloves, vertically sliced
• 15-20 curry leaves
• 2 large onions, thinly sliced
• Salt to taste
• 1 large tomato, thinly sliced
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel (saunf) powder
• ½ teaspoon crushed black peppercorns
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder

Method

1. Heat coconut oil in an earthen pot, add mustard seeds and let them splutter. Add ginger, green chillies, garlic and curry leaves and sauté for 1 minute. 
2. Add onions and salt, mix well and saute till the onions turn translucent. 
3. Add tomato, mix and saute till it turns soft and pulpy. 
4. Add red chilli powder, coriander powder, fennel powder, crushed black peppercorns and garam masala powder, mix well and saute for 1-2 minutes.
5. Add the squid rings, mix well and sauté on high heat for 2-3 minutes. Add ½ cup water, mix and cook for 3-4 minutes.
6. Add turmeric powder and mix well. Cook for 3-4 minutes or till the mixture turns dry. 
7. Transfer into a serving bowl and serve hot.