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 high heat. Add the veg, garlic, curry leaves and cumin seeds. Cook just a min or two, till just warm and lightly charred. Tumble onto a large serving platter or individual dishes.
Add the bean sprouts. Gently mix through the warm veg. Dust the turmeric and a pinch of salt and pepper over. Grate the lime zest over. Squeeze a good bit of juice over. Gloss with oil.
Roughly chop the coriander. Sprinkle it over the top.