Roast red chilies in pan and grind in mixer with tamarind puree and make fine paste.

Heat ghee in pan, add mustard seeds and curry leaves.

When seeds crackles, add chopped onions after it has softened, add the tamarind paste, salt and potatoes.

Add enough water to bring it the consistency of a semi-dry curry.

Cook till everything blends together.

Garnish with chopped green coriander and sever hot.