Cup of Yum
1. Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds, asafoetida and let them crackle for 30 seconds.
2. Add green chili, onions and grated ginger. Saute and cook until the onions turn golden.
3. Add potatoes and stir well. Reduce heat to low, cover and cook for 5-6 minutes. Stir a few times while cooking.
4. Remove lid and add all the spices. Stir it well.
5. Add tomatoes, stir well. Cover with a lid and cook for about 3 minutes until the tomatoes are mushy.
6. Remove the lid and add bell peppers and mix well.
7. Cook for 6-8 minutes until the bell peppers are mostly cooked. You want to leave a little crunch. Turn off heat.
8. Add aamchur and mix gently.
9. Garnish with cilantro and serve hot with roti.

Instant Pot Method

1. Heat instant pot in sauté mode and add oil in it. Add cumin, hing, green chili pepper and ginger.
2. Add onions and saute for 3-4 minutes until they are golden. Then add the tomatoes and stir well.
3. Add the bell peppers, potatoes, 3 tablespoon water, and spices. Mix well.
4. Change the instant pot setting to manual mode or pressure cook mode, at high pressure for 2 minutes. Keep the vent in sealing position.
5. When the instant pot beeps, quick release the pressure manually. The veggies would be cooked. If they are watery, change the instant pot setting to saute mode and stir until you get the desired consistency.
6. Stir in the dry mango powder or lemon juice and mix well.
7. Garnish with cilantro and enjoy with roti or naan, along with some homemade yogurt.

Stovetop Pressure Cooker

1. Follow the same method as above and cook for one whistle on high heat. Release the pressure manually. Mix in the aamchur powder and lemon juice. Garnish with cilantro and enjoy!