Heat a large skillet (preferably cast iron) over medium heat. Once hot, add oil, onion, ginger, mustard seeds, red pepper flake, and a healthy pinch of sea salt. Sauté for 2-3 minutes, stirring frequently, until onions are slightly translucent.
Add the bell pepper and another pinch of salt. Sauté for 2-3 minutes. Then add the diced potatoes and another generous pinch of sea salt and stir to coat.
Cover (to help steam the potatoes) and sauté for 20-25 minutes, reducing heat as needed and adding a splash of water (or oil) if the contents start sticking to the bottom of the pan. Stir occasionally.
Serve as is, or garnish with fresh chopped cilantro. The perfect addition to dosas, cheelas, curries, egg dishes, and more! Store leftovers covered in the refrigerator up to 4-5 days. Reheat in the microwave or on in a skillet over medium heat until hot. Not freezer friendly.
*Adapted from Holy Cow Vegan. *Nutrition information is a rough estimate calculated without optional ingredients.