Add the quails, wait two minutes for the quail to sear, flip the pieces with a spatula and let the other side sear for two more minutes.
:-Keep moving the birds so that they are evenly browned. Lower the heat and close with a lid to cook.
Allow it to cook on steam. Add 1/2 to 1 hot cup water if the masala turns dry.
Add salt to taste and also check to see if the breast of the bird is cooked.
Oil another thick pan, take 2 banana leaves and cut to fit the base of the pan.
Smear oil on the leaves and place the quails and masala on one leaf.
Place the other leaf on top of this.
:-You may use a smaller lid on top of the leaf to weigh it down on the bird.
Place the pan on medium flame and fry the quails.
The leaves turn brown gradually and the quails roasted with the masala. Turn over and cook the other side.
When done slide off from the pan and serve on banana leaves.