As a summer treat we made grilled Octopus with potatoes using Bombay to Goa, Egg plant Relish.
Mix olive oil, lemon and Bombay to Goa Eggplant relish to make a marinade.
Wash the octopus and sprinkle with salt. Wash potatoes and cut into pieces. Marinate the octopus and potatoes in the marinade for 10 minutes. Grill or bake in oven till done.
Garnish with chopped tomatoes and celery.