Heat 2 tablespoons oil over medium. Add the sliced hot dogs and cook, stirring occasionally, until plump and glistening, about 3 minutes. With a slotted spoon, transfer the hot dogs to a plate. Add the remaining 2 tablespoons oil to the oil already in the pan. Add the onion and cook, stirring occasionally, until golden brown, 12 to 15 minutes (caramelize). Add the turmeric, cayenne and black pepper, stir, and cook until fragrant, about 1 minute. Add the tomato paste and stir to cook off the raw taste, about 2 minutes. Add a little more oil if the pan is too dry. " Add hot dogs and 1/4 cup water to the pan. Stir well to combine, scraping up any browned bits and taking care not to smush the potatoes. Taste for salt and spice, and add more seasonings if desired. Cook until the flavors meld, about 3 minutes. Remove from the heat.  Spread mayonnaise on one half of the bread, and spread mustard on the other half. Divide the hot dog mixture among the bottom rolls. Top with the parsley leaves, pickle and tomato slices, and shredded lettuce. Sandwich with the tops, slice the sandwiches in half and serve with a refreshing cold drink and plenty of napkins."