1. Cut the capsicums into pieces, discarding the seeds.
2. Heat oil in a non-stick pan. Add mustard seeds, cumin seeds and curry leaves. Sauté for 1 minute.Add onions and sauté till light brown.
3. Crush roasted peanuts in a grinder. Add sesame seeds and grind coarsely. Add ginger, garlic and turmeric powder to the pan. Mix well. Add coriander powder, red chilli powder and capsicum pieces. Toss to mix.
4. Add a little water, salt and mix well. Add a little more water and cook till the capsicum is soft. Add ground powder and mix well. Add tamarind pulp and mix well. Cook for 1-2 minutes. Serve hot.