In sauté pan, heat 1 tablespoon of oil (use oil sun dried tomatoes are packed in for more flavor) over medium-high heat. Add mustard seeds and cook until they start to splutter. Add cumin seeds and hing, cook for a few seconds. Add ginger paste, chopped green chili, peanuts, turmeric, paprika, tamarind pulp, and sun dried tomatoes, cook for 1-2 minutes. Remove from heat and allow to cool a bit, then put in food processor with roasted red peppers, and blend until smooth. Add Brown Sugar and Salt to taste. Can be made a couple of days ahead.