Rinse sabudana under running water 2 to 3 times until the water runs clear. Drain completely and soak in just enough water to cover the pearls. Let it sit for 4 to 5 hours or overnight. The pearls should be soft and doubled in size with no hard center.

Boil the potato until tender, peel, and dice into small cubes. Roast the peanuts in a dry pan on medium heat until golden and aromatic, then crush them coarsely using a rolling pin or mortar.

Heat ghee or oil in a kadhai or wide pan on medium heat. Add cumin seeds and let them crackle. Add curry leaves and chopped green chillies. Saute for 10 seconds.

Add the diced boiled potatoes and saute for 1 to 2 minutes until lightly golden on the edges.

Lower the heat and add the soaked sabudana. Mix gently with a light hand to coat everything evenly. Do not stir too much.

Cover the pan and cook on low heat for 5 to 7 minutes. Open the lid once or twice and fold gently. The sabudana will turn translucent and glossy.

Add crushed peanuts, sendha namak, and lemon juice. Mix gently and cook uncovered for another 2 minutes.

Turn off the heat. Garnish with fresh coriander leaves. Serve hot with curd or a cup of tea.