In a large bowl take 1 cup sabudana and soak with 1 1/2--2 cups water for 3 hours.

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

Heat 2 tbsp ghee in a kadhai. Add jeera, after seeds add slit green chilli, and boiled and chopped potato. 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 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 lemon juice. Mix well.
Serve hot.