Vindaye Ourite

Ingredients

• 600g octopus, cleaned
• 2 tbsp mustard seeds, ground
• 1 tbsp turmeric powder
• 5 cloves garlic, minced
• 1 thumb ginger, grated
• 2 onions, sliced
• 3 tbsp white vinegar
• 3 tbsp vegetable oil
• 2 dried chilies
• Salt to taste

Instructions

1. 1Boil the octopus in water until tender, about 20-25 minutes, then drain, cool, and cut into bite-sized pieces.
2. 2Grind the mustard seeds, turmeric, garlic and ginger into a paste with a splash of vinegar.
3. 3Heat the oil in a pan and fry the dried chilies briefly until fragrant.
4. 4Add the onions and cook until softened.
5. 5Stir in the ground spice paste and cook for a few minutes until fragrant and the oil separates.
6. 6Add the cooked octopus and the remaining vinegar, and toss to coat well, cooking for 5-8 minutes.
7. 7Season with salt and let sit for a few hours or overnight for the flavors to develop before serving, either warm or at room temperature.

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