Simla Mirch Kadhi

or, Spicy-tart bell peppers

1 cup yogurt
1 tbsp chickpea flour

1/2 tsp rock salt
1 tsp sugar
4 fresh chilies, stems removed, coarsely chopped
2 slices ginger (2 inches long, 1 inch wide, 1/8 inch thick) coarsely chopped

1 cup frozen green peas
1 tbsp cilantro
1 tsp ground Deggi chiles, or 1/2 tsp cayenne and 1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric

oil
1 tsp mustard seeds
1 tsp cumin seeds
2 bell peppers, finely chopped
10-12 curry leaves
1 tbsp ghee, optional

Mix yogurt and chickpea flour; whisk so it's not lumpy.
Mortar and pestle the salt and sugar, then add chilies and ginger; add to the yogurt. Then add peas, cilantro, deggi, cumin, coriander, turmeric.
Heat oil, add mustard and cumin seeds until they pop, add bell peppers and curry leaves, fry 8-10 minutes. Add yogurt mixture, stir, simmer 15-20 minutes. Add ghee and serve.

Source: 660 Curries by Raghavan Iyer