1. Add enough water to the soaked peas and pressure cook until done; It usually takes about 2-3 whistles.
2. Meanwhile, grind the ingredients for the green chutney to a smooth paste with some water.
3. Heat oil in a pan and add jeera seeds;
4. Keep aside 1-2 tbsp chopped onions for garnishing and add the rest to the oil and saute for a couple of minutes or until done.
5. Add the peas and the boiled & mashed potatoes to the sautéed onions and mix well;
6. Add enough water to bring it to a watery- bhaaji consistency.
7. Add tamarind, jaggery, salt, green chutney and the rest of the dry masalas and boil for a couple of minutes;
8. Add more water if the masala thickens.
9. Adjust the sweetness and masalas according to taste.

Courtesy: http://maneadige.blogspot.com/