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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.

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.

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.

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.

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.
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.

Remove from heat and transfer the vindaye octopus to a clean, airtight container. Allow it to cool completely to room temperature.

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.


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.

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.

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.

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.

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.
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.

Remove from heat and transfer the vindaye octopus to a clean, airtight container. Allow it to cool completely to room temperature.

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.
