Mixed pepper (capsicum) curry

This is another quick and clever curry side dish from the new tastes of India by Das Shreedharan. This goes really well with rice and dhal.

3 or 4 tablespoons oil
1 teaspoon of mustard seeds
1 teaspoon turmeric
1 teaspoon chilli powder or more to taste
1 teaspoon cumin seeds
5 or more curry leaves
500g/1lb2oz mixed bell peppers seeded and thinly sliced top to bottom
salt.

Heat the oil in a large saucepan, I use a flat bottomed wok with a lid.
Add the mustard seeds and as they begin to pop add the turmeric,chilli, cumin seeds, curry leaves and salt to taste. Cook stirring for 2 to 3 minutes.
Add the bell peppers and 2 tablespoons of water. Cover and cook for 15 minutes on a low heat, stirring occasionally until the peppers are tender. Serve hot.