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Vegetable vindaye
Mauritian mustard, turmeric and vinegar pickle-curry with aubergine and potato
Vindaye is a Mauritian dish descended from the vindaloo and vinha d'alhos traditions but entirely its own: fried ingredients coated in a bright yellow paste of mustard seed, turmeric, garlic, ginger and vinegar, with lots of raw-crisp onion. Fish and octopus vindaye are the classics, served at room temperature with rice, faratas or bread; aubergine and potato vindaye is a well-loved vegetarian version for Hindu fasting days and buffets. Chef's tip: grind the mustard seeds fresh; ready-ground mustard gives a flat, dusty taste.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vegetables
For the vindaye
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Method
0/6 doneStep 1: Toss 2 aubergines and 14 oz waxy potatoes with ½ tsp salt and ½ tsp ground turmeric.
Step 2: Heat 1 ¼ cups vegetable oil for frying in a frying pan over a medium-high heat and fry the potatoes for 8–10 minutes until golden and cooked through, then the aubergine for 5–6 minutes until golden and soft. Drain on kitchen paper.
16 minStep 3: Pound or grind 2 tbsp yellow or brown mustard seeds to a coarse powder, then pound with 5 cloves garlic and ⅔ oz fresh ginger and a splash of 4 tbsp white vinegar to a paste.
Step 4: Heat 3 tbsp vegetable oil in a clean pan over a low heat. Fry the mustard paste and 1 tsp ground turmeric for 1–2 minutes, stirring, until it smells nutty but does not brown. Common mistake: a hot pan — burnt mustard is very bitter.
2 minStep 5: Add 3 small onions and 3 green chillies and toss for 1 minute only; they should stay crunchy. Add the rest of 4 tbsp white vinegar, ¾ tsp salt and ½ tsp sugar.
1 minStep 6: Fold in the fried vegetables gently until coated yellow. Serve warm or at room temperature; it tastes even better the next day.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable vindaye take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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