Bell Pepper, Tomato, and Potato Indian Curry

Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle about 30 seconds. Stir garlic green chile pepper curry leaves cumin seed and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden 3 to 5 minutes.

Stir tomatoes into garlic mixture increase heat to medium and cook stirring frequently until the tomatoes are softened about 10 minutes. Add water cumin cayenne pepper coriander and turmeric to tomato mixture; stir.

Mix potato bell pepper lemon juice and salt into tomato mixture; bring to a boil reduce heat to medium-low cover the skillet with a lid and simmer until potatoes and peppers are tender 15 to 20 minutes. Garnish with cilantro leaves.