Heat 2tsp oil in a pan, add the chopped peppers and cook on medium flame until the pieces are lose their crunch and are slightly tender. Turn off the heat and remove them into a bowl.
Add tamarind pulp, red chili powder, ground fenugreek and salt to the cooked capsicum. Mix well.
Heat 3tbsp oil in a small saucepan, add mustard seeds and once the seeds start to splutter add garlic cloves and turn off the heat. Let the tempering cool for a little bit before adding to the capsicum mixture.
Enjoy right away or store in an airtight container in the fridge. Serve with steamed rice or upma or idli or dosa or as a spicy sandwich spread.