Heat the oil in a large saucepan over a medium heat. Add the curry leaves, cumin and cloves and cook for 1 minute or until the cumin seeds turn golden. Add the onions and some salt to taste, stir and cook for 5 minutes or until the onions brown.

Add the paste of garlic and ginger to the saucepan and mix well. Then add the green chili, tomato paste, chili powder, ground coriander and turmeric. Stir well and cook for 3-4 minutes.

Add 6-7 T of water to the pan to loosen the mixture. Add the bell peppers, mix well and cook, uncovered, for 10 minutes or until the bell peppers begin to brown, stirring frequently.

Raise the heat under the saucepan and cook, stirring for 2 minutes. Remove from the heat and leave to stand for 2 minutes before serving.