Steps
1. Peel and slice the carrot into thin strips.
2. Finely chop the garlic and ginger.
3. Slice the bell peppers into thin strips.
4. Heat the vegetable oil in a pan over medium heat.
5. Add the cumin seeds and let them sizzle for a few seconds.
6. Add the garlic and ginger to the pan and sauté for a minute.
7. Add the carrot strips and cook for 2-3 minutes until slightly tender.
8. Stir in the sliced bell peppers and cook for another 2 minutes.
9. Sprinkle the red chili powder, turmeric powder, and salt over the vegetables. Mix well.
10. Cook for an additional 1-2 minutes, until the vegetables are cooked but still retain a slight crunch.
11. Garnish with fresh cilantro and serve hot with steamed rice or roti.