Heat oil in skillet.

Add mustard seeds and cumin.  

When the mustard seeds start to sputter, add onion, green chilies, and curry leaves. 

When onions start to brown, add lima beans, turmeric, Madras curry powder, and give a quick stir.

Add red and green bell peppers. 

Cook on medium heat with the lid on for 5-6 minutes until bell peppers are cooked. Stir frequently.

Add tomatoes and cook on medium heat until the tomatoes form a thick gravy. 

Add cilantro and cook for 2-3 minutes.