Peppers with Potatoes

Ingredients 
3 bell peppers 
8 small, new crop potatoes or 3 regular sized ones
4 tomatoes
1 onion
1-tbsp ginger-garlic-dhania paste
1-tbsp garam masala powder
1 tsp each - chilli powder and salt
½ tsp turmeric pdr.
oil or ghee to taste 
 jeera, hing, rai

Coarsely chop the listed vegetable to chunks, about one-inch sized pieces.
The size matters here in this dish and adds extra special flavor.

Add oil to a kadai or wide skillet and heat. Add and toast cumin and mustard seeds.
Add onion and saute them to translucent. Add potatoes and tomatoes.
Cover the skillet and cook for about five minutes.
Moisture from tomatoes creates steamy environment for potatoes to become tender.
When they are halfway done, add the bell peppers. Also the listed seasoning.
Mix and cover the skillet with a tight lid.
Keep the heat medium and continue cooking for another 15 to 20 minutes.
Do not add water. When you lift the lid, what you see is soft vegetables in semi-moist consistency. (nothing should be in puddles of water). At this point it is ready to serve.

Tastes wonderful with warm chapatis or rotis/ bread and  rice

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