1. In a pan dry roast the methi seeds lightly. Powder coarsely. Keep aside.

2. Next peel and cut potatoes into medium sized cubes. Soak them in water so that they don't turn black.

3. Wash the capsicums and cut them into medium sized pieces after taking out the seeds.

4. Heat oil in a pan. When hot add the powdered methi seeds and fry for 1 minute.

5. Next add slit green chillies, hing and haldi.

6. Put in potato cubes. Saute on high flame for 2 minutes. Put in cut capsicums and saute.

7. After 2 minutes reduce heat to medium, add salt to taste and cook till done.

8. Garnish with coriander leaves and lemon juice just before serving.

Serve hot with Rotis. (For bread lovers - also tastes great with bread). Enjoy!