Dry roast the coriander seeds, fenugreek seeds and urad dal until aromatic.
Grind coconut, tamarind and both types of red chillies into a coarse paste.
Add the roasted seeds into this mixture and grind again for 1–2 quick rounds, keeping it slightly rough in texture.
In a pan, heat oil. Add mustard seeds and let them splutter, then add curry leaves.
Add the diced potatoes and sauté until they are half-cooked.
Add the capsicum and sauté for a few minutes. Season with salt.
Add the ground masala. Mix well and cook everything together. Add a little water if required, and simmer until the masala is cooked and the vegetables are well coated.
Serve hot with rice or chapati.
2 servings