First soak Sago/sabudana for 5 to 6 hrs or overnight with limited water.

When sabudana is ready to cook then chopped patotoes & green chilli & coriander leaves and keep aside.

Meanwhile roast peanuts & grind in a mixer jar to make crush powder.

Heat the heavy bottom Kadhai/pan add oil in it when oil is heated add cumin seeds then add green chilies and saute for a minute then add patatoes cook well or cover the lid for few minutes.

When patotoes are cooked well add soaked sabudana mix properly then add roasted crushed peanut powder stir continuously in low flame.

Now add black pepper powder and salt mix well add lemon juice properly and garnish with fresh coriander leaves.

If oil is more sabudana might get sticky so use less oil as per quantity of ingredients.