1. Soak tamarind in 1/2 cup water and extract the juice.
2. Wash the chillies, wipe dry and slice.
3. Heat 1/4 cup of oil and fry chillies till they are wilted.
4. Add salt to taste and process in a mixer till they are crushed.
5. Heat the remaining oil and add mustard and cumin seeds.when they splutter, add asafoetida and the crushed chillies.
6. Add tamarind juice and simmer for 5 minutes.
7. Add rest of the ingredients and mix well.
8. Cook covered on a low flame for 10 minutes.
9. Serve with steamed rice and dal.

Note:
This is a spicy, tasty playa. If you wish to make it less spicy, use big yellow chillies and/or slit and remove the seeds, along with the thin threads which attach the seeds to the chilli pods. These threads are the spiciest part of chillies.