Rinse the sprouts well. Peel potato skin and chop them into small pieces. Add sprouts, potatoes, 1 teaspoon red chili powder, salt and ½ teaspoon turmeric powder and pressure cook for 3 whistles.
In a small bowl soak lemon sized tamarind in ⅓ cup water for about 30 minutes. Then squeeze tamarind and extract the pulp, keep aside.
Heat oil in a wok. Add mustard seeds and allow it to crackle. Then add cumin seeds sauté until brown.
Add chopped onions, green chilies and curry leaves. Saute until onions turn soft.
Add ginger garlic paste and cook until raw smell of the paste is gone.
Add remaining spice powders, turmeric powder, Kashmiri red chili powder, coriander powder, goda masala, roasted cumin powder and cook for 10 seconds.
Add the cooked sprouts and potato mix. Smash it with the back of the spoon and cook for 2 minutes.
Add 1 cup water and bring it to boil. Reduce heat to low and simmer for 10 minutes.
Next add tamarind juice and salt to taste. Cook for another 10 minutes on low heat.
Finally garnish with finely chopped coriander leaves and remove from heat.