Steps
- 1
Wash and soak sabudana in water for at least 5 hours or till sabudana is soft when you press it. Drain the water and keep it aside.
- 2
Roast peanut in a non-stick pan and keep aside.
- 3
Heat oil in a non-stick pan and add cumin seeds and curry leaves. Once the cumin seeds start sizzling, add potato and fry till it's cooked.
- 4
Switch off the flame and add green chilies, peanuts, sabudana, sendha namak, and black pepper. Allow it to cook for 2 minutes until everything is mixed well.
- 5
Garnish with coriander leaves and serve with curd.
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