In a nonstick pan, heat oil and crackle mustard seeds.
Add curry leaves, shahi jeera and sauté for 30 seconds. Throw in the potatoes and toss well.
Add the green chillies, turmeric powder, red chilli powder and season with salt.
Cook on low heat, stirring only occasionally and let the potatoes fry lightly in the spices till almost done.
Throw in the diced bell peppers and sauté on high heat for a minute. Remove from heat and garnish with coriander leaves.