Take squid in a pressure cooker. Add 1/2 teacup water.

Add 1/2 tsp turmeric powder, 1/2 tsp ginger paste and 1/2 tsp garlic paste to the squid pieces. Add salt and close the pressure cooker.

When you hear the first whistle, reduce flame and cook for another 10 minutes.

Add grated coconut to a blender and spin 5-6 times.

In a wok, add 3-4 tbsp sunflower oil and splutter mustard seeds. Season with dry red chillies and curry leaves.

Add onion and 3-4 green chillies. Saute lightly till translucent.

Add 1/2 tsp ginger and 1/2 tsp garlic paste and sautT till the raw smell fades.

Next pull the above sauted items in the pan to one side of the wok. Reduce flame now. To the empty side of the pan add 1 1/4 tsp pepper powder and fry for one minute.

Now add 2 1/2 tsp coriander powder and heat along with the pepper powder. Add 1 tsp garam masala powder and 1/4 tsp turmeric powder and heat all powders together. Note: Take care not to burn the powders while heating.

Switch off flame.

Add 1 1/2 tsp chilly powder to all above said powders.

Now mix the masala with the onion mixture that we pulled to the side of the wok. Mix well.

Switch on flame and on a medium flame add the grated coconut to the above said mixture. Add more salt if required. Fry for 2 minutes. Mix well.

Add the cooked squid along with the remaining water if any.

Now increase flame and fry for 5 minutes. Keep stirring constantly and do not let the content stick to the bottom of the pan.

Add curry leaves, mix well and switch off flame.

Transfer to a serving dish.

Serve along with rice.