Baby Potatoes in Red Coriander Sauce

12-15 baby potatoes, (smallest possible)
2 medium onions, finely sliced
1½ tsp coriander seeds
1½ tsp jeera seeds
4 garlic cloves
2 tbsp thick tamarind pulp
1 pureed tomato
A sprig of curry leaves
½ tsp sugar
2 tbsp oil
Salt to taste
Coriander leaves to garnish

Boil the potatoes in water or pressure cook for 2 whistles. Let them cool. Peel the skin and poke with fork.
Grind the coriander seeds with cumin seeds and garlic cloves to a coarse paste.
Heat 1 tbsp oil in a pan, add ground paste, tamarind pulp and tomato puree, salt, sugar and curry leaves. Cook on low flame until oil separates.
Heat 1 tbsp oil in a pan and caramelize the sliced onions on medium flame until golden brown in color. Add a pinch of sugar to it while frying.
Add potatoes to the gravy and stir well and cook for 2 mins. Add fried onions to it and mix well. Reserve some fried onions for garnish. Garnish with coriander leaves and some fried onions.