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Halve the tomatoes. Cut your pepper into 1cm thick slices – flick out the seeds and discard the stem when you get to it. Peel and slice your garlic.
Set a large frying pan over a high heat. Add the tomatoes pepper, garlic, curry leaves and 2 tsp cumin seeds. Cook for 1-2 mins, till just warm lightly charred. Tumble onto a large serving platter or individual dishes.
Add the bean sprouts. Gently mix through the warm veg. Dust with 1 tsp turmeric and a pinch of salt and pepper. Grate over the lime zest. Squeeze over a good bit of juice. Drizzle with oil. Roughly chop the coriander, stalks and leaves. Sprinkle it over the salad and serve.