Vindaye Octopus
Vindaye Octopus
Ingredients
For the Octopus
- 2 pounds octopus, cleaned
- 4 cups water
- 1 teaspoon salt
For the Vindaye Paste
- 1/4 cup yellow mustard seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon turmeric powder
- 6 garlic cloves, peeled
- 1 inch ginger, peeled and roughly chopped
- 2 green chilies, deseeded and roughly chopped (or more, to taste)
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
For the Vindaye Assembly
- 1 onion, medium, thinly sliced
- 10 curry leaves
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the octopus: In a large pot, combine the cleaned octopus, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the octopus is tender when pierced with a fork. Drain the octopus and let it cool slightly. Once cool enough to handle, cut the octopus into 1-inch pieces.
⏱️ 60 min
- 2
Prepare the vindaye paste: In a dry skillet over medium heat, lightly toast the yellow mustard seeds and fenugreek seeds for 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let cool.
⏱️ 5 min
- 3
In a blender or food processor, combine the toasted mustard and fenugreek seeds, turmeric powder, garlic cloves, ginger, green chilies, and white vinegar. Blend until a smooth paste forms. Add the 1/4 cup of vegetable oil and blend again until well combined.
⏱️ 10 min
- 4
Cook the vindaye: Heat 2 tablespoons of vegetable oil in a large pan or pot over medium heat. Add the thinly sliced onion and curry leaves. Sauté for 5-7 minutes until the onion is softened and translucent.
⏱️ 7 min
- 5
Add the prepared vindaye paste to the pan with the onions. Cook, stirring constantly, for 5-8 minutes until the paste darkens slightly and becomes very fragrant, and the oil starts to separate.
⏱️ 8 min - 6
Add the cooked and cut octopus pieces to the vindaye paste. Stir well to coat all the octopus with the paste. Add 1/2 teaspoon of salt, or to taste. Cook for another 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Remove from heat and transfer the vindaye octopus to a clean, airtight container. Allow it to cool completely to room temperature.
⏱️ 30 min
- 8
For best flavor, refrigerate the vindaye octopus for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. Serve cold or at room temperature with rice or bread.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Vindaye Octopus
For the Octopus
- 2 pounds octopus, cleaned
- 4 cups water
- 1 teaspoon salt
For the Vindaye Paste
- 1/4 cup yellow mustard seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon turmeric powder
- 6 garlic cloves, peeled
- 1 inch ginger, peeled and roughly chopped
- 2 green chilies, deseeded and roughly chopped (or more, to taste)
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
For the Vindaye Assembly
- 1 onion, medium, thinly sliced
- 10 curry leaves
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the octopus: In a large pot, combine the cleaned octopus, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the octopus is tender when pierced with a fork. Drain the octopus and let it cool slightly. Once cool enough to handle, cut the octopus into 1-inch pieces.
⏱️ 60 min - 2
Prepare the vindaye paste: In a dry skillet over medium heat, lightly toast the yellow mustard seeds and fenugreek seeds for 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let cool.
⏱️ 5 min - 3
In a blender or food processor, combine the toasted mustard and fenugreek seeds, turmeric powder, garlic cloves, ginger, green chilies, and white vinegar. Blend until a smooth paste forms. Add the 1/4 cup of vegetable oil and blend again until well combined.
⏱️ 10 min - 4
Cook the vindaye: Heat 2 tablespoons of vegetable oil in a large pan or pot over medium heat. Add the thinly sliced onion and curry leaves. Sauté for 5-7 minutes until the onion is softened and translucent.
⏱️ 7 min - 5
Add the prepared vindaye paste to the pan with the onions. Cook, stirring constantly, for 5-8 minutes until the paste darkens slightly and becomes very fragrant, and the oil starts to separate.
⏱️ 8 min - 6
Add the cooked and cut octopus pieces to the vindaye paste. Stir well to coat all the octopus with the paste. Add 1/2 teaspoon of salt, or to taste. Cook for another 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Remove from heat and transfer the vindaye octopus to a clean, airtight container. Allow it to cool completely to room temperature.
⏱️ 30 min - 8
For best flavor, refrigerate the vindaye octopus for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. Serve cold or at room temperature with rice or bread.
⏱️ 120 min