This recipe comes from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook. I've adjusted it very slightly to change the amount of sauce and reduce the oil - I find this amount is plenty. The tomatoes should break down into a smooth sauce - don't expect them to remain whole! Measure out the spices before you begin cooking.
Peel the tomatoes if you can be bothered - if you don't, you'll get pieces of tomato skin in your sauce, but they'll be quite big and easy to pick out. I think they add a little extra flavour as well.
Cut the bell pepper and tomatoes into large chunks - peppers about 1 inch squares and tomatoes into quarters.
Heat the oil in a wide pan and add the cumin seeds. Stir about, then add the green pepper and saute for 2-3 minutes.
Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
Add the salt, chilli powder, turmeric, dhana jheera, garam masala and brown sugar. Stir well, then simmer, covered, for 7 minutes, or until the pepper is cooked to your liking. Best served at once.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
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