Ingredients

• 1-3 capsicums (Bell peppers, Green Peppers or Sweet peppers). Amount depends on their size, roughly same volume as potatoes.

• 250 gm. new potatoes

• 1 medium onion (optional)

• 1 red/green chilli chopped (optimal)

• 1/2 inch piece ginger, peeled and grated

• 2 cloves of garlic, crushed (optional)

• 2 tbsp. cooking oil (olive or mustard)

• 1 tsp. cumin seeds (mustard, nigella* or Panch Pooran can be used instead)

• A pinch of asafoetida powder or hing

• 1 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1/4 tsp. chilli powder

• 1 tsp. salt

• 1/2 tsp. Garam Masala

• 1/2 tsp. dry mango powder or juice of 1/2 lemon.

• Wash and drain vegetables.

Instructions

1. Wash, cut in halves, deseed and chop capsicums.

2. Wash and chop potato into bite sized pieces.

3. Peel and slice onion thinly.

4. Heat oil in a wok or karahi.

5. Add cumin seeds (or any other seeds that you have chosen for the tarka) and a pinch of asafoetida powder. Wait until seeds splutter.

6. Add the prepared vegetables and all the spices except garam masala and amchoor/lemon juice.

7. Stir fry on high heat for a few minutes, to mix spices and release their flavours.

8. Turn heat low and cook covered on a low-medium heat. Stir from time to time. If you cook on correct temperature, no additional water is required. However, you may sprinkle some, if it begins to burn before it is ready.

9. When potatoes are cooked, add garam masala and mango powder lemon juice.

10. Mix thoroughly. Turn heat up and stir fry until all water absorbed and vegetable looks shiny and fried.

11. Serve hot with Chapatti and dal (lentil) of choice, or simply with freshly made, hot and crisp Plain Paratha.

Notes

• Suggestion from reader Divya; make it with diced carrots instead of potatoes, using Panch Pooran tarka.