1. For the masala, dry roast the sesame seeds and coconut separately in a non stick frying pan till fragrant and lightly coloured. Transfer into a plate and set aside to cool.

2. Heat half a tablespoon of oil in the same pan and add the split Bengal gram, fenugreek seeds, coriander seeds and red chillies and sauté till fragrant. Grind this along with the sesame seeds and coconut to a fine paste with three-fourth cup of water.

3. Heat the remaining oil in a deep non stick pan, add the mustard seeds. When they splutter, add the asafoetida. Add the peanuts and sauté for three to four minutes. Add the potato pieces, salt and turmeric powder.

4. Stir, cover and cook on low heat for five minutes. Add the ground paste, one and a half cups of water and jaggery and simmer for three to four minutes. Add the green capsicum pieces, stir and cook till the vegetables are half done. Add tamarind pulp, mix well and cook for a minute. Serve hot.