In a pan, heat up 3 tablespoons of ghee (or oil), and add in ½ teaspoon cumin seeds, and saute for 1-2 minutes, till it crackles.
When the cumin seeds start crackling, add 8 curry leaves, and saute for 1-2 minutes, till the curry leaves get lightly roasted.
Then add in ¼ cup whole peanuts, and roast them for 3-5 minutes, till they get well roasted.
After the peanuts are roasted, add in 2 chopped green chillies, ½ cup chopped / diced boiled potatoes, and ¼ teaspoon salt (to season at every stage), and saute them for 2-3 minutes.
Next add in the sabudana that is mixed with the peanut powder, ¾ teaspoon sugar / jaggery powder, the rest of the salt, which is ½ teaspoon salt, and 1½ teaspoon lemon juice, and give everything a careful mix, with a light hand, so as to not break or mush the sabudana pearls.
Finally add in ⅓ cup chopped coriander leaves, and mix it in.
Cook covered on medium low flame for 3-5 minutes till the sabudana is translucent. DO NOT over-cook or over-stir.