Pudine Wale Falahari Aalu

To make Pudine Wale Falahari Aalu, start by coarsely grinding mint leaves, ginger, and green chili. Heat mustard oil in a pan, add curry leaves and cumin seeds until they splutter. Then, add boiled potatoes and roasted peanuts, seasoning them with sendha namak, degi mirch, and cumin seeds powder. Mix everything well and cook for a few minutes. Finally, stir in the lemon juice and the mint mixture, cooking for a few more minutes until well combined.

Yes, Pudine Wale Falahari Aalu is gluten-free, making it an excellent choice for those observing gluten-free diets or fasting during Navratri. The ingredients used, such as potatoes, mint, and spices, do not contain gluten.

If you don't have mustard oil, you can substitute it with other oils like olive oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the dish, so choose an oil with a mild taste to maintain the recipe's integrity.

To store leftover Pudine Wale Falahari Aalu, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When ready to eat, reheat it in a pan or microwave until warmed through.

Pudine Wale Falahari Aalu pairs wonderfully with a side of yogurt or raita to balance the spices. You can also serve it alongside a fresh salad or as part of a larger Navratri thali with other fasting-friendly dishes like kuttu ki roti or fruit chaat.