After soaking the blackeyed peas would have turned soft. Add water up to it's level and cook in medium flame.
Include the potato pieces and let them also cook. Meanwhile soak tamarind in enough water and assemble ingredients for the masala.
Next dry roast the blackgram lentils till they turn little brown. Then, include coconut, red chillies, roasted lentils, coriander and cumin seeds in to mixer and grind to fine puree adding water as needed.
The blackeyed peas would have cooked halfway, now include tamarind extract and jaggery. Let it cook till soft.
Next add the ground coconut masala, salt and bring it to nice boil.
In a seasoning pan add all the ingredients under "To temper" list, as the mustard seeds sizzle pour it over the curry. Authentic curry "alasande gasi" is ready to serve with rice or chapati.