Bell Peppers in Sweet-Sour Peanut Sauce

I bought a couple of bell peppers a few days back (literally a couple- one red, one yellow), intending to try out a bell peppers in peanut gravy that I had found. Unfortunately, however, I wasn't able to locate the recipe again, so mixed and matched a few recipes to come up with this dish. It tastes really good with rotis, and is a good dish to have in the repertoire for a time when you want to serve something other than paneer to guests.

1 bell pepper (or 1/2 and 1/2 as I used)
1 small onion, chopped
1/2 cup of peanuts, skins removed
1/2 tsp red chilli powder
1 lime sized ball of tamarind
2 tbsps of jaggery
2 cloves
1-inch cinnamon stick
1 tsp cumin (jeera)
Salt to taste.
Cooking oil

Method:
Grind the peanuts, jaggery and tamarind together to get a smooth paste
Heat the oil, temper the jeera, and when it stops spluttering add the whole garam masala and onions. When the onions start to turn transparent, add the chopped bell peppers, and saute for a minute.
Add the peanut paste, about 1/2 cup water, and salt, and mix well. Cook for about 10 minutes.
Tastes excellent with rotis.