In a pan, dry roast the grated coconut and sesame seeds, transfer to a blender jar, set aside.

In the same pan heat oil, add chana dal, coriander seeds, fenugreek and chili, saute until fragrant. In the blender jar, transfer the content of the pan, tamarind pulp and water, blend to fine paste.

In a skillet, heat oil, add mustard seeds, asafoetida, allow to splutter. Add peanuts saute for 2 to 3 minutes.

Add potato, turmeric, jaggery, cover and cook for about 5 minutes. Add capsicum cook for another 5 minutes. Add the prepared paste, cook for about 3 to 4 minutes.

Serve with rice or roti.