Recipe

• 2 cups sabudana, soaked in water overnight (soak such that they are just submerged in water, too much water will make them soggy)
• 2 tbsp pure ghee
• 1 tsp jeera (cumin seeds) 
• 3-4 green chillies, chopped
• curry leaves
• 2 potatoes, sliced
• 1 tsp sugar
• 2 tbsp, ground peanuts
• 2 tbsp, grated coconut
• salt to taste

Prepartion

• Separate out the soaked sabudanas with a spoon in the vessel
• add the ground peanuts in the vessel itself
• add the grated coconut
• add sugar
• add salt and mix these ingredients together in the vessel

Cooking:

• Add the ghee in a pan and heat
• add jeera
• add green chillies
• add curry leaves and sauté the mixture
• add chopped potatoes and sauté further
• cover pan to cook the potatoes well for some time (try to cut one of the potatoes with spoon to check if cooked)
• Once potatoes are cooked, add sabudana mixture, stir gently
• uncooked sabudana will be pearly white, cooked sabudanas will turn transcluscent 
• heat on low flame for 4-5 mins till they turn translucent and they are done! 
• garnish with freshly grated coconut (optional)