Heat water in a non-stick pan, add peanuts, ¼ tsp turmeric powder and little salt.
Finely chop radish and add. Cook for 8-10 minutes. Strain and keep aside.
Heat oil in another non-stick pan, add asafoetida, cumin seeds and mustard seeds and sauté till the seeds splutter. Finely chop green chillies and add to the pan. Add ginger and sauté for a minute.
Add fenugreek leaves, mix and cook for 2-3 minutes. Add the remaining turmeric powder, red chilli powder, dried mango powder and salt and mix well. Add radish and peanuts and mix well. Cook for 12-15 minutes, stirring in between.
Transfer into a serving bowl, garnish with thin strips of red capsicum and ginger and serve hot.