Deseed and slice the capsicums into strips.
In a heavy bottomed pan, dry roast the chickpea flour / besan on a low-medium flame until aromatic and is lightly golden brown. This takes 5-6 minutes. Add all the dry spice powders to this along with the salt. Mix and keep aside.
Heat 2 tsp oil in a heavy bottomed kadai / wok, add the kalonjig seeds. After a few seconds, add the sliced capsicum / bell pepper. On a medium flame, saute until they are almost cooked.
To this add the mix of roasted chickpea flour and spices. On a low flame stir to combine well. Sprinkle 2-3 tbsp of water over this, stir to combine well, so all of the dry flour is absorbed in the moisture. Cover and cook for 5-7 minutes, sprinkling some more water if required.
Add 1 tsp oil around the sides and allow the curry to dry up further and the besan mix to turn golden brown, by allowing this to sit undisturbed on a low flame for 5-7 minutes. What we want is the spiced besan mix to uniformly coat the capsicum, and for it to be well cooked and not floury.
Serve with phulka rotis and dal or yogurt.