Heat a large pot on a medium heat. Add the mustard seeds and cover with a lid. Once they start to pop, pour in the oil and add the curry leaves, passata and garlic paste. Cook the garlic for 1 minute, until fragrant.

Add the spices and cook for 3–4 minutes until the tomato passata reduces and the spices are well incorporated. Add the tamarind sauce for tangyness, chilli sauce for extra kick and jaggery or sugar for sweetness. Mix everything well, then add the sweetcorn, chickpeas and and potatoes and stir to combine.

Pour in the water, cover with a lid and cook on a low heat for 20 minutes, or until the sauce thickens sightly. Serve in individual bowls, garnished with coriander and red onions.