Potatoes in a hot red sauce (Lai Batata)

Instructions

1. Boil the potatoes whole (there is no need to peel them).
2. Soak dried chillies in enough just-boiled water to cover. Once plump, drain.
3. Dry fry the cumin and mustard seeds until fragrant.
4. Grind the seeds with the garlic cloves in a pestle and mortar. Add the chillies and the vegetable oil, and grind together to form a paste (you can also use a stick blender). Add the tomato purée, tamarind, curry leaves and asafoetida and mix well.
5. Fry the resulting paste until the oil separates.
6. Add the boiled potatoes and simmer for 5 minutes.
7. Adjust seasoning to taste and serve with chapatis or paratha.