Add bhagar to a fine-mesh strainer and wash it well under running water. Drain well and set aside.
Heat ghee in a pan over medium heat.
Once the ghee is hot, add cumin seeds, curry leaves, and green chilies and let them crackle for 4-5 seconds.
Add peanuts and fry until they turn brown (1-2 minutes).
Add potatoes and saute for a minute.
Now add the washed bhagar and salt to taste to the pan.
Add water and mix gently.
Cover the pan with a lid and cook on low heat until bhagar is softened and all the liquid is absorbed (15-20 minutes).
Remove the pan from the heat and let it rest for 5 minutes. Fluff with a fork gently.
Garnish with cilantro and serve hot.
BHAGAR RECIPE IS READY!