Potato, Brinjal and Capsicum Curry

Ingredients

• Large green bell peppers (simla mirch) - 2 whole
• Medium brinjals (baingan) - 3 whole
• Medium potatoes - 2 whole
• Chili powder - 1 tsp
• Salt, to taste
• Cooking oil - 3 tbsp
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp

Instructions

1. 1Wash the vegetables and cut the bell peppers into bite-sized pieces, slice the brinjals into similar-sized pieces, and cube the potatoes so everything cooks evenly.
2. 2Heat the cooking oil in a large pan over medium heat and add the cumin seeds; wait until they crackle and become aromatic.
3. 3Add the turmeric powder to the pan; it will froth slightly—work quickly so it does not burn.
4. 4Immediately add the cubed potatoes and fry over medium heat until they begin to soften and develop a little color, which helps them finish cooking without falling apart.
5. 5Stir in the bell peppers and brinjals, then add the chili powder and salt; mix everything together so the spices coat the vegetables.
6. 6Set the flame to medium low and cover the pan with a lid, then cook until the vegetables are tender, about 15 to 20 mins.
7. 7Remove the lid, give everything a final stir, adjust the seasoning if needed, and serve the curry warm.
8. 8Optional: garnish with fresh cilantro before serving for a bright finish.