capsicum yum yum

I got this recipe from a friend. Seemed easy enough to do it. Except for the long list of ingredients..
You need:-
* 5 to 6 large bell peppers (in thin lengthwise cuts) - all colours make the dish pretty
* 2 big onions (in think lengthwise cuts0
* 1 big tomato (chopped finely in small cuts)
* 4 to 5 tbsp olive oil
* 2 to 3 tbsp vegetable oil
* 1/2 tbsp mustard seeds
* 1/2 tbsp split white lentils (urad dal)
* 1 tbsp cumin seeds (jeera)
* 1/2 tbsp chilli powder
* 1 tbsp of garam masala (a blend of indian spices available at any Indian grocery)
* pinch of turmeric powder
* pinch of asafoetida
* 1 tbsp sugar
* 2 tbsp tomato ketchup
* salt (to taste)
* coriander leaves (chopped)
Method:-
Heat olive oil. Cover the bell peppers in low heat. To prevent it from sticking to the bottom of the pan, intermittently stir them. Continue this for about 10 minutes until they are well cooked. The good thing about bell peppers is that they can be eaten crunchily too (unless you hate its taste). Once the peppers are cooked, keep it aside.
Heat the vegetable oil in another pan. Put the mustard seeds and once it crackles, add the cumin seeds, white lentils and onion. When the onion turns light brown, add sugar, salt, tomato ketchup, tomato, turmeric powder, chilli powder, garam masala and asafoetida. Add some of the chopped coriander. Cook this for a while in low heat, until the tomatoes seem half cooked. Add the peppers and mix it well on low heat. To preserve the shape of the soft peppers, you can use 2 spoons to mix. Garnish with coriander leaves. Serve hot with rice or rotis after it is mixed well.