Rinse Sabudana couple of times in running water until all the starch is washed away, soak it in water overnight or 8 hours.

Using a strainer strain all the water from the sabudana pearls well. Keep aside.

Boil potatoes in a pressure cooker for 3-4 whistles. Remove the potatoes and let them become cool down completely. Then peel and chop them.

Heat a frying pan. Add peanuts (moongphali), Keep flame to medium-low and stirring often roast the peanuts.(remove the peanut skins if you want).

Add the cooled roasted peanuts in a small grinder jar. Do not grind at a stretch as then the peanuts will release oil. You can even coarsely powder the peanuts in a mortar-pestle.

Heat oil in a heavy pan. Add cumin seeds crackle and get browned. Then add green chilli, fry for a few seconds on medium-low flame. Add the chopped boiled potatoes and sauté for few minutes.

Next add salt, sugar, black pepper powder and sabudana + peanut powder mixture. Mix very well. Sauté the sabudana pearls on a low flame stirring continuously for approx 4 to 6 minutes.

Then add lemon juice for some tang. Serve hot with yoghurt or have it with chaas (buttermilk).