Wash the sabudana in running water and soak in 5-6 cups of water for two to three hours.
Wash the green chilies and finely chop them. Now, peel the potatoes and cut them into cubes in another bowl.
Then grind the peanuts in a grinder and keep all these things aside until required.
Place a deep bottomed pan on medium flame and heat ghee. When ghee is melted, add curry leaves in it along with cumin seeds and chopped green chilies.
Saute for a few seconds and add potato to mix with the spices and then cook till the potatoes turn soft on medium to low flame.
Once the potato is soft enough, add soaked sabudana or sago along with ground peanuts. Mix all the ingredients well and sauté for 4-5 minutes.
Serve hot with mint chutney and peanut chutney.
