Making this dish takes no time. It is the cleaning of the squids which is the painful part. The prep time given above does not include the time taken to clean the squid and rid it of the cartilege inside.

Once the squids are washed and cleaned, cut them into thin rings.

In a frying pan, take refined oil and once the oil is a little hot (not too much), add the squid rings and spread them around the frying pan evenly.

Let the heat be at a medium ad toss the squids around. You will notice that it releases water. In a minute of tossing, add 2 tbsp of chopped garlic and increase the temperature so that the water evaporates.

It is important to control the temperature. Squids take no longer than 5 minutes to cook. Hence depending on teh size of your rings, quantity and the size of the pan, you need to control the heat.

Stir in some crushed black pepper and 1 tbsp each of chopped spring onion and corainder leaves.

Finally add the butter with the rest of the chopped garlic. Add some salt if you need to. Since I use salted butter, I don't need to add extra salt.

Add the lemon juice and the chopped green chili for teh extra heat. Trust me, the green chili does wonders to this dish.

The liquid from the squid should have evaporated and the butter and lemon juice should have become a thick sauce glued withe the chopped garlic and the squid rings.

Turn off the heat and garnish with rest of the coriander leaves and spring onions.

Make sure to serve it fresh. Reheated squids simply taste like rubber.