1. Boil the potatoes, peel and cut into 2 cm cubes.
2. Soak tamarind in 1/2 cup of water and extract the juice. (Packaged tamarind paste may be used if preferred)
3. Crush cumin, fenugreek fennel and pepper together.
4. Heat the oil in a kadai. Add the crushed spices. Fry for few seconds.
5. Add capsicums and fry till capsicums are softened.
6. Add all the powders and tamarind extract. Simmer for 2-3 minutes.
7. Add potatoes, salt and jaggery. Mix well, cover and leave on slow heat for 5 minutes.
8. Serve hot with pooris or chapathis.

Serves:4 to 6