Potato Capsicum Dry curry

Ingredients
Baby Potatoes(You can also use boiled potatoes cut into cubes) - 1 big bowl boiled and peeled.
(when you boil the potato make sure you add salt)
Tomato-3 medium sized-chopped finely
Onion-2 medium sized-chopped finely
Capsicum- 1 medium size-cut into cubes
Red chilly powder- 1 TBS
Coriander powder-1TBS
Jeera Powder-1 TBS
Turmeric-1TBS
Mustard for seasoning
Coriander for garnishing
Cooking oil -2 TBS

Procedure
In a thick bottomed kadai, heat 2 Tablespoons of cooking oil. Season it with Mustard.Add the onions, tomato and all the dry powders along with required salt.You needn't cook the onion now.Just add everything together.

Cook for 2-3 minutes.Then add the potato.

Mix well.Simmer for 5-7 minutes.Then add the diced Capsicum.Capsicum needs less cooking time and also Capsicum loses its colour, texture and flavour If we cook in the beginning itself.

Mix everything and simmer it for 10 more minutes.Garnish with Coriander.

You can see that Capsicum is stir fried and also maintains its texture.This can be served with Pulav, Roti and also with variety rice(coconut rice/lemon rice/tomato rice).