In a bowl add tapioca and wash it thoroughly. Drain water and let it rest for 30 minutes.
In a pan add 2 tablespoons of ghee and roast peanuts. Once you start hearing the popping of peanuts add cashews and almonds. Once the cashews are lightly golden remove nuts from ghee in a bowl.

In the same pan add cumin, 3 cloves and curry leaves. Once it starts fluttering add potatoes and stir fry until it’s lightly golden. Add tomatoes, tapioca, salt, coriander, ginger and green chillies. Mix well. let it cook for 3 to 4 minutes and add 3 cups of water. Mix and cover and cook for 8 to 10 minutes or until the potatoes are cooked.

Stir occasionally while it’s cooked. Add 1 teaspoon jaggery powder and 2 tablespoon lemon juice. Add in roasted cumin and black pepper. Mix well. Add the nuts and serve immediately. Sprinkle farali chevro on top and enjoy.