Place the sabudana in a deep bowl and wash it two or three times, add two cups of water and let it soak for 3-4 hours.
Heat the ghee in a non-stick pan over medium heat, add the cumin seeds and green chillies.
When the cumin seeds begin to change colors, add boiled potatoes and cook for a minutes.
Add tomatoes and cook for 3-4 minutes.
Then add sabudana, peanuts, cashewnuts, raisins,salt, sugar and cook. Stiring gently, cover and cook for 3-4 minutes again.
Then switch off the flame, add coriander leaves, lemon juice and pomegranate seeds. Mix properly and serve hot.
