Stir-Fried Traffic Light Bell Pepper Curry

Ingredients:

2-3 Tbsp coconut oil (or any vegetable oil)
1 tsp whole brown mustard seeds
1 tsp cumin seeds
2 dried red chili pepper, halved
1-2 sprig curry leaves (optional)
3 large bell peppers, one green, one orange and one red, washed and chopped in to 1/2 inch pieces
5 Tbsp chickpea or garbanzo bean flour (also known as besan in Hindi and kadalai maavu in Tamil)
2 tsp coriander powder
1 tsp red chili powder (or less if you cannot handle spicy)
Salt to taste

Method:

Heat the coconut oil in a wide pan, preferably cast-iron, or an iron wok
When the oil is hot, add the mustard seeds, and when they start spluttering, add cumin seeds, red chilies and curry leaves
Add the chopped bell pepper and stir on high heat for 2 minutes
Then lower the heat, cover and let it cook for around 7 minutes (you can do less if you like the bell pepper to have a bit of crunch)
While the bell pepper is cooking, mix together the chickpea flour, coriander powder, chili powder and salt to taste
Uncover the pan or wok and sprinkle on the mixed spices and stir till well distributed
Increase the heat to medium and continue stirring for 4-5 minutes until the curry is completely dry
Switch off the heat, transfer to a serving bowl and serve hot with white rice

Notes:

Next time I may try making this stir-fry curry with just green bell peppers. I did not care for the sweetness of the red and orange peppers as much, although V loved it
In the book, Chandra Padmanabhan recommends mixing the spices and chickpea flour with oil before sprinkling it on the curry. I tried this last time and it did not work as well, so I decided to sprinkle on the dry mixture.