Heat up a pan or a kadai.

Pour oil, add chopped onion. Saute till it turns brown.

Add green chilly, ginger, garlic, and stir well for 3 mins or and you will feel a nice aroma.

Add coriander powder, chilly powder, turmeric powder garam masala, pepper powder and stir fry till oil starts to separate.

Add chopped tomato and cover with a lid to have tomato cooked properly (medium flame for 4 mins)

In a pressure cooker add this masala and squid along with curry leaves. Mix it properly.

Add salt as required.

Add one cup of water.

Pressure cook for 4- 5 whistles.

After you open the cooker, you have to fry it in low flame till the water gets evaporated.

Stir occasionally. When it becomes thick gravy switch off the flame.

:- Serve hot.