• Put the Chuda in a sieve and wash under running water for 2 minutes. Keep aside to drain.

• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.

• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.

• Drain the Chuda completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.

• Cook for another minute. Turn off the fire. Pour lime juice over the Chuda and mix well.

• Garnish with chopped coriander and serve while hot. Chuda tastes great with Mint-Coriander Chutney