Soak 1 cup sabudana in water for overnight or min 5-6 hours.

Roast the peanuts on medium heat, until they are lightly brown. let it cool down and then grind to coarse powder.

Heat ghee in a kadhai.
Add jeera and after seeds crack add curry leaves.

Add slit green chilli, and potato cubes, saute for 2 minutes.
Add peanut powder and roast for few seconds.
Now add soaked sabudana and stir fry for 3-4 minutes.

Add salt and black pepper and combine well making sure not to mash the sabudana.

Cover and simmer for 3 minutes or until sabudana gets cooked well.

Sabudana has cooked completely indicated by the pearls turning translucent.

Add coriander leaves and serve hot with curd.