1. Heat oil in a pan and add mustard seeds, cumin, urad dal, curry leaves and turmeric.
2. Add garlic to it and fry it for few seconds and then add bell peppers and cook for 30 minutes on medium flame.
3. Reduce the heat, cover the pan partially and cook them for 5 minutes.
4. When they are softened, add two tablespoons of spicy chickpea powder and salt to taste. Mix them all together, saute them for few more minutes, then turn off the heat.
5. Garnish with coriander leaves.

Serve with roti or rice.