Gather all whole and ground spices in one place. Heat oil in a pan and sauté the chopped green peppers.

Once the peppers are roasted, remove them to a bowl. In the same pan, add mustard seeds, urad dal, cumin seeds, fenugreek seeds, and asafoetida. Let them sizzle, then add the chopped onion.

Sauté the onion on low heat until lightly browned. Add the ground ginger, garlic, and green chili, and cook for a few minutes. Add the red chili powder, coriander powder, and turmeric powder, mix well, then add the pureed tomatoes.

When the excess water from the tomatoes evaporates, add the roasted sesame-peanut powder and shredded coconut. Mix well, then add water as needed and stir. Add the roasted peppers and salt, and simmer on low heat for 5 minutes.

Transfer to a serving bowl. You can also make this with whole peppers and serve in different ways. Enjoy with roti, rice, or biryani.