Wash sabudana two to three times and soak in three cups of water for three to four hours. Sabudana grains should be separate and moist.
Roast peanuts on a hot griddle, remove skin and grind coarsely.
Remove stems, wash and finely chop green chillies. Peel, wash potato and cut into half centimeter sized cubes. Clean, wash and finely chop coriander leaves. Wash and pat dry curry leaves.
Heat ghee in a pan, add curry leaves, cumin seeds and green chillies. When cumin seeds change colour add potato. Cook till potato is done.
Add sabudana, scraped coconut and ground peanuts, saute for four to five minutes, stirring well.
Sprinkle a little water, add salt and lemon juice. Mix well. Remove form heat.
Sprinkle chopped coriander leaves and serve hot. |
