Heat 1 tablespoon sesame oil in a small frying pan. Lower the flame and add 1/2 teaspoon mustard seeds and let them crackle. They should make the crackling sound, before you proceed to the next step.
Once the mustard seeds have started crackling, then add 1 teaspoon chopped curry leaves, a pinch of asafoetida and 1 green chili (chopped). Stir well. Instead of green chili, 1 dry red chili can be added.
Add potatoes which have been chopped in small cubes. Do chop potatoes in small cubes, so that they cook quickly.
On sim or low flame with stirring at intervals, saute the potatoes. Spread them in the pan, so that they cook evenly.
Saute till the potatoes become light browned or slightly crisp from their surface and edges.
Now add chopped capsicum. The capsicum also have to be chopped in small pieces. Mix well.
Add a pinch of turmeric powder.
Mix again and saute on a low flame stirring after every 3 to 4 minutes. Spread the veggies in a pan, so that they cook evenly.
Saute till the capsicum edges also get golden. By the time the capsicum gets almost cooked, the potatoes will also be done. The capsicum in this recipe is not completely softened. There is a slight crunch in them.
Lastly season with salt as per taste. Mix very well.
Switch off the flame and add 1 tablespoon chopped coriander leaves. Mix again.
Serve capsicum fry with chapatis or a side with dal or any curry.