5-6 medium green capsicums, 1 inch cubes
2 medium potatoes, 1 inch cubes
1 1/2 tbsps oil
1/2 tsp mustard seeds
A pinch of asafoetida
1/2 cup peanuts
1/4 tsp turmeric powder
Salt to taste
1 1/2 tbsps grated jaggery
For masala paste
1/2 cup scraped coconut
3 tbsps sesame seeds (til)
2 tbsps Bengal gram split (chana dal)
2 tbsps coriander seeds
1/2 tsp fenugreek seeds (methi dana)
4-5 Bedgi whole red chillies
2 tbsps tamarind pulp

In a pan dry roast scraped coconut and sesame seeds separately.  Set aside.
Heat half a tbsp of oil in the pan and add split Bengal grams, coriander seeds, fenugreek seeds and red chillies and sauté till a nice aroma is given out. Grind this along with roasted coconut, sesame seeds and tamarind pulp to a fine paste with three-fourth cup of water.

Heat oil in a pan. Add mustard seeds. When they crackle, add asafoetida. Add peanuts and sauté for three to four minutes.

Add the potato pieces, turmeric powder, salt and jaggery. Stir, cover and cook on low heat for five minutes. Add capsicum pieces, stir and cook till the vegetables are half done.

Add the ground paste, one and a half cups of water and simmer for three to four minutes. Serve hot.