Prep all ingredients.

Heat a small pan over medium heat.

Add cloves, cinnamon, black pepper, coriander seeds, cumin seeds, and methi seeds to the pan.

Roast the spices for about a minute until fragrant.

Add grated coconut to the pan.

Roast for another minute and turn off the heat.

Let the mixture cool slightly.

Add the roasted masala to a mixer grinder along with peanuts and tamarind.

Blend to make a powder without adding water.

Set the fresh masala aside.

Add raw peanuts and 1/4 cup of water to a pressure cooker.

Pressure cook for 2 whistles, then reduce heat and simmer for 3-4 minutes.

Turn off the heat and allow the pressure to release naturally.

Open the cooker and set the cooked peanuts aside.

Heat coconut oil in a pan.

Add mustard seeds and methi seeds and allow them to crackle.

Add asafoetida and stir.

Add cashew nuts and capsicum, sprinkle with salt and turmeric powder.

Stir the mixture.

Cover the pan and cook until capsicum is almost cooked but still firm.

Stir in the freshly roasted and ground masala, jaggery, and cooked peanuts.

Stir until well combined.

Check the taste and add more salt if needed.

Cover the pan and simmer for another 3-4 minutes to allow the flavors to meld.

Turn off the heat and transfer to a serving bowl.

Serve hot with rice and phulka.