Capsicum Potato Curry

 Ingredients:

• Capsicum- 3 medium sized
• Potato- 1 medium sized
• Onion- 1 medium sized
• Tomato- 2 medium sized
• Garlic cloves- 3-4 peeled and chopped
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-6
• Coriander leaves- a small handful, roughly chopped
• Oil- 3 tbsp
• Urad dal- 1 tsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Salt- 1 tsp or to taste
• Turmeric powder- 1/4 tsp
• Garam masala- 1 tsp (I use store brought)
• Water- as required

Method:

1. Wash and cut the vegetable into small pieces. I personally do not like the taste of raw capsicum, so I give it a boil before cooking.
2. Heat oil in a pan and add urad dal, mustard seeds, cumin seeds, asafoetida.
3. As the mustard splatters, add green chilies and curry leaves. 
4. Now add the chopped onion and saute for a minute. 
5. Add the potato and mix once. Let it fry for 1 or 2 minutes.
6. Pour some water, and cover with lid. This is to cook the potato without using too much oil. 
7. 5-7 minutes later, add tomato pieces, salt, turmeric powder, garam masala and mix well. (I pour in the water I use to boil capsicum.) Sprinkle some water so that it doesn't burn.
8. 3 minutes later add the capsicum and cook for another 5 minutes. Turn off the heat.
9. Finally add chopped coriander and serve with rice, roti. 

Notes:

1. This is a non gravy recipe but you can add tomato puree or onion paste to it.
2. You can also add coconut paste mix, (1 tbsp) after adding the capsicum for additional taste.