PREPARATION

1. Heat 3 tablespoons in a heavy skillet, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida, 1/2 teaspoon turmeric, 1 teaspoon coriander, 1 tablespoon green chili and stir.
2. Add 500 grams potatoes and stir well. Cover and let the potatoes cook for 3 - 5 minutes.
3. Add 250 grams bell pepper,1 teaspoon salt, 1/2 teaspoon red chili, 1/8 teaspoon ginger and mix well. Cover again and cook for 3 to 4 minutes.
4. Add 80 grams tomatoes and mix it well. Cover again and cook for 2 minutes.
5. Add 2 tablespoons coriander and mix again.
6. Serve hot with paranthas, naan, chapatti or poori.