Bataka Nu Rassawala Shaak from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 2 teaspoons brown mustard seeds
• 1 teaspoon red chile powder
• 10 fresh curry leaves
• 4 dried red chiles, stemmed and broken
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1¼ teaspoons table salt
• 1 teaspoon ground roasted cumin
• 3 tablespoons grated cane jaggery
• 5 tablespoons vegetable oil
• 5 small potatoes, boiled and diced
• 3 tablespoons chopped fresh cilantro
• 5 tablespoons tamarind pulp