To begin making Vaangi Shimla Mirchi Bhaji, first wash the brinjal and the capsicum and chop into cubes. Immerse the cubed brinjals in clean water till further use to prevent them from turning black. 

Peel the potatoes and cube them. Immerse in clean sufficient water till further use.

Grind the garlic and ginger to a fine paste in a mixer and keep aside. 

Place a kadai on medium heat and add the oil to it.

Once the oil is hot, add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves. 

Saute for a minute and add the chopped onions. Saute till onions turn translucent.

Add the ginger garlic paste and saute along with turmeric powder, byadgi chilli powder and Kashmiri chilli powder. 

Saute until the raw smell of the spices and ginger garlic paste go away. 

Add the cubed potatoes and mix well. Add sufficient water to immerse the potatoes and bring to a boil. Cover and cook for about 8-10 minutes.

Now add the chopped capsicum and the cubed brinjals. Saute and cook covered for few more minutes.

When the potatoes are half cooked, add the chopped tomatoes and the garam masala powder. Mix well and cover with a lid.

When all the vegetables are fully cooked, add salt to taste and transfer the Brinjal Capsicum Gravy to a serving bowl.

Garnish with chopped fresh coriander leaves and Vaangi Shimla Mirchi Bhaji is ready to be served. 

Serve Vaangi Shimla Mirchi Bhaji along with Chapatis or Bhakri or Ghavan along with Dal Palak for a delicious weeknight dinner.