Soak Sabudana in one-cup water for three to four hours.
Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies then chop finely. Cut potato cubes and chop coriander leaves. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana and ground peanuts, for four to five minutes, stirring well. Sprinkle a little water, add salt mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.