Wash and soak the sabudana in half cup water for 2 hours.

Make a chutney with coriander leaves and green chillies

Dry roast the peanuts and take the skin off and crush them coarsely.

Heat oil in a pan and add cumin seeds and let them splutter.

Add chopped potato and peanuts and saute.

Add chopped green chilli and salt and saute till potato is soft.

Add the coriander chutney to it and add 1/4 cup water.

Drain the soaked sabudana and add to the pan.

Add sugar and salt to taste and mix well.

Cover and cook for 2-3 minutes.

Add lemon juice and serve hot.