Wash the sago in 2-3 changes of water and soak it overnight. Next morning, discard the water and place the sago on a sieve or fine slotted colander so that the excess water drains away. Keep aside till required.

Roast the peanuts on a non stick tawa/pan for a minute or two until the skins have slightly browned - do not burn it. Remove onto a plate and once cooled, rub them between the palm of your hands to remove the skin. (You may keep the skin on if you like). Lightly crush the peanuts using a mortar or pestle or if you desire pulse them 2-3 times in a dry grinding jar of a mixer so you get the texture of broken rice. Do not over blend as they will turn into a sticky paste.

Heat the oil in a wide based non stick pan/kadhai and add the mustard and cumin seeds. When they stop spluttering, reduce the flame add the curry leaves, green chilly and fry lightly for a few seconds. Add the sugar, salt and stir until the sugar granules have dissolved.

Add the boiled and cubed potato and mix well, add in the sago and cook on a low flame for 4-5 minutes stirring every now & then. The colour of the sago will change from white to translucent. Do a quick taste check and extra add salt or sugar if required.

Add the roasted peanuts (if using), sprinkle the lime juice and mix once. Turn off the flame and serve hot garnished with lime wedges.