Soak the Sabudana in 1 cup water for 2-3 hours until soft. You might need to add more water if it is completely soaked. You should be able to mash it between your fingers and it shouldn't be grainy.
Drain the Sabudana once soaked and set aside.
In a pan on medium heat add the ghee and let it get hot. Add the cumin and temper until you can smell the spice.
Add the ginger paste, curry leaves and green chili. Stir and cook for a min.
Add the boiled, peeled and diced potatoes into the pan and let it cook for 1-2 mins. Gently stir around without breaking them.
Add the peanuts and stir again for about 15 seconds.
Add the coconut and stir for 10 seconds.
Add the strained Sabudana into the pan, season with salt, pepper, sugar and lime juice. Stir for 1-2 mins.
Take off the heat and add the coriander.
Serve while it is hot.