Heat oil in a pan, add the cumin seeds, and stir.  Add the green chilies and stir for another minute.

Add the chopped bell peppers and cook for 3-5 minutes with lid closed on medium heat then add the tomatoes.

Keep stirring and cook with the lid closed for 5 minutes until the red bell peppers are half cooked and the fluid has evaporated.  Remove the mixture from the stove and let it cool.

Place the cooled mixture in a blender and blend with garlic, tamarind (optional), raw cilantro, and salt (to taste).

To make the Seasoning, heat 2 tsps. oil in a pan, add the mustard seeds, cumin seeds, and Urad dhal.  When the mustard seeds are sputtering, add the curry leave and the blended red bell pepper mixture.