2 lemon size ball
Kashmiri red chillies
1 inch piece
1 inch stick
Clean and wash squids. Pat them dry with a kitchen towel. Chop two to three squids for stuffing. Soak tamarind in one cup of water for about fifteen minutes and squeeze to extract thick pulp. Keep aside.
Grind together Kashmiri red chillies, garlic, ginger, cumin seeds, black peppercorns, cloves and cinnamon in vinegar. Heat three tablespoons oil in a pan. Add onions and sauté till slightly pink. Add ground masala and salt to taste.
Sauté for a minute. Add chopped squids and cook till squids are done. When slightly cooled, stuff this mixture into the remaining squids and seal them with a toothpick.
Dab them with the remaining oil and keep them in a pan in layers. Add thick tamarind pulp, cover and cook till the squids are done.
Remove cover and cook till gravy thickens. Serve hot.