Ingredients

• 3 medium capsicum (shimla mirch / simla mirch / green bell pepper)
• 2 medium potatoes
• 1 tomato, chopped
• 2 green chillies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds (saunf)
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 3/4 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon amchur powder (dry mango powder)
• 2 tablespoons oil
• Salt to taste

Instructions

1. Rinse the vegetables and chop them. You can dice or chop the capsicum, and peel and dice or slice the potatoes and chop the tomato in big chunks.
2. Heat oil in a wok or kadhai. When the oil is medium hot, add cumin and fennel seeds. Allow the seeds to pop up and throw in chopped green chillies.
3. First add potatoes and stir fry them on a medium high flame, till they are half cooked. When the potatoes looks crisp from the edges, add capsicum and tomatoes. Saute the veggies on a low flame.
4. Mix in salt, red chilli powder and turmeric and gently stir them without putting lid on the pan for 2 minutes.Cover the pan and leave to cook for about 5-6 minutes on a low flame. Remember to check it after a few minutes or so.
5. When the vegetables are cooked, add coriander powder, garam masala powder and amchur powder.

Notes