Method 1. Stir together the semolina, salt, sugar, garam masala, and cumin in a medium mixing bowl. Mix in the yogurt and one cup (about 240ml) of water. When thoroughly incorporated, let the batter rest to hydrate the semolina, at least 20 minutes but no more than one hour. 2. Heat one teaspoon of the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the carrot and green, red, and yellow bell peppers and sauté until tender, about 10 minutes. Lower the heat to medium, add the tomatoes, and cook until they are tender, about five minutes. Remove from the heat and set aside.