Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
Peanuts are ready. Set aside.
Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
Add curry leaves and cook for 30 seconds.
Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown.
Here are the potatoes golden brown.
Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
Increase the heat to medium. Now add the roasted peanuts to the potatoes.
Add the sabudana.
Mix well and cook for 4 minutes. Do not overcook the sabudana.
Once cooked, add lemon juice and fresh cilantro leaves.
Add red chili powder. Mix well. Turn off the stove.