Place a kadai on the heat.

Add sunflower oil and warm it.

Add mustard seeds and allow them to splutter.

Add the diced onions and saute them until translucent.

Toss in the diced bell pepper, curry leaves, salt and stir-fry for 5 minutes.

In a blender, add all the ingredients under 'For the Powder' (dry red chillies, cumin seeds, roasted peanuts, garlic) and grind to a coarse powder.

Add the ground powder to the bell pepper mixture and saute for 5 minutes until the bell pepper is coated well with the spices.

The bell pepper pieces should have a slight crunch, avoid overcooking.

Turn off the heat and garnish with coriander leaves.

Serve hot.