Clean the squids well, separate the tentacles, chop it into small pieces and set aside.

Heat 1 tablespoon oil in a heavy-bottomed skillet. add chopped onions, saute until translucent.

Add the chopped tentacles, salt to taste and a pinch of sugar, mix well and cook on medium-low heat until all the moisture evaporates and the mixture becomes dry, stirring occasionally. Let the mixture cool down a bit to proceed with the stuffing.

Stuff the squid with the above mixture, secure the mouth with a toothpick or with a needle and thread like we did.

Heat the remaining oil in a pressure cooker, add the stuffed squids, close the cooker, pressure cook on medium heat for about 4 whistles or 6-7 whistles if the squids are bigger. Switch off the heat, once the pressure settles down, open the cooker.

You will see some liquid, put the cooker back on heat (without the lid), cook on medium heat until the liquid thickens and coats the squids. Do not cook for long or else the squids will turn rubbery. ( If you do not have a pressure cooker, cook in a regular pot for 7- 10 minutes until the squids are cooked through and tender). Serve as an appetizer or as a side with rice/pulao and curry.