firstly, in a pan roast 2 tbsp peanut on low flame until it turns crunchy.

now add 2 tbsp sesame, 1 tsp poppy seeds and rost on low flame. set aside.

in a side add 1 tsp oil along with 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel, ¼ tsp fenugreek, 5 dried red chilli and 2 tbsp dry coconut.

roast until the coconut and spices turn aromatic and golden brown.

cool the mixture completely, and transfer to a blender.

add ½ cup water and blend to smooth paste. keep aside.

in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, pinch hing and few curry leaves.

add 1 onion, 1 tsp ginger garlic paste and saute well.

further add 2 potatoes, ¼ tsp turmeric, ¼ tsp chilli powder, ¾ tsp salt.

saute for 3 minutes or until the spices are combined well.

add ½ cup water, cover and boil for 6 minutes.

also, add 1 tomato and saute until tomatoes turn soft and mushy.

add in the prepared masala paste and saute for 2 minutes.

further, add 1 capsicum and saute for a minute.

add 1 cup water, ½ tsp salt and adjust consistency.

cover and simmer for 8 minutes or until capsicum soften and oil separates.

add ¼ tsp garam masala and 2 tbsp coriander. mix well.

finally, serve aloo capsicum masala with hot roti.