Boil chopped yellow and red bell peppers in 2 cups of water until tender, then drain and set aside.

Sieve the gram flour twice to remove any lumps and set aside.

Heat sunflower oil in a heavy-bottomed pan.

Add sliced onions and fry until lightly browned.

Add turmeric powder and red chili powder to the pan along with the bell peppers, and sauté for 2 minutes.

Slowly add the sieved gram flour to the pan, stirring continuously to prevent lumps from forming.

Sprinkle some water, cover the pan, and cook for 5 to 6 minutes, or until the sabzi is cooked through and darkens in color.

Garnish with chopped coriander leaves.

Serve hot with Phulka, Pitor Ki Sabzi, or rice.