Mangalorean Style Bondas Ghee Roast

Nutrition values are AI-estimated based on ingredients.

• 1 kg squid, cleaned and cut into rings
• A pinch turmeric powder
• 15-20 dried red chilies
• 1/4 cup cashew nuts
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 10-12 peeled garlic cloves
• 1-2 teaspoons red chili powder
• Salt to taste
• Water as needed
• 1/2 to 3/4 cup ghee
• 2 handfuls curry leaves

1. 1Slice cleaned squid into rings, place in a bowl, add a pinch of turmeric powder, mix thoroughly to marinate, and set aside.
2. 2Place dried red chilies and cashew nuts in a bowl, and pour boiling water over them to soak and soften.
3. 3Dry-roast coriander seeds and cumin seeds in a pan until browned and fragrant, then set aside to cool.
4. 4Transfer cooled dry-roasted spices, drained soaked red chilies and cashews, peeled garlic cloves, red chili powder, salt, and a small amount of water to a blender jar and blend into a very smooth, non-grainy paste.
5. 5Heat a large kadai, add about 1/4 cup ghee and melt it, then add a handful of fresh curry leaves and let them sizzle.
6. 6Add the freshly ground masala paste to the kadai and continuously stir and cook in the ghee until the oil separates and the masala darkens and thickens.
7. 7Add the marinated squid rings to the cooked masala, mix thoroughly, and cook for approximately 10 minutes, stirring frequently, until the liquid evaporates and the gravy thickens.
8. 8Towards the end of cooking, add another 1/4 cup ghee and another handful of fresh curry leaves, then stir well to incorporate for flavor and a glossy finish.

These instructions are our analysis of the original video. Watch on YouTube →