Grind grated coconut, green chillies, ginger, garlic to a fine paste and keep it ready.
Chop capsicum into small pieces. Chop onion and tomatoes into small pieces and keep it aside.
For the curry
Heat oil in a pan, add cumin seeds, when it splutters, add curry leaves.
Add finely chopped onions, little salt and saute until onions turn golden brown.
Add chopped tomatoes, salt needed and all the spice powder mentioned under "Spice Powder".
Cook until tomatoes become mushy. If you feel, it is too dry, you may add 1 or 2 tbsp of water. Since the tomatoes I used were juicy, I did not add water.
Add the ground coconut paste and cook for 2-3 minutes. Then add the chopped capsicum and cook covered, stirring in between.
If needed sprinkle little water and cook covered.
Once cooked, add 1/4 cup of water and cook for a further 5 minutes on medium heat.
Garnish with coriander leaves and serve hot as a side dish for rice, chapati, parathas or flavored rice. This curry can also be mixed with rice to make a delicious one pot meal. You can serve with chips or papads or raitha as side dish for it (in that case, do not add that 1/4 cup water).