Heat 2 tbsps sunflower oil in a frying pan and cook the onions over a high heat for 3-4 minutes until they start to change colour. Reduce the heat and cook for a further 3-4 minutes until soft.
Add 2 tsps ginger garlic paste and cook for a minute, then add the chilli powder and the tumeric and cook for a few seconds.
Add the peppers, stir together then fry over a high heat for 4-5 minutes until it starts to soften. Reduce the heat, cover and cook for 3-4 minutes. Add the tomato puree, season with salt and cook for another minute.
Meanwhile heat a separate frying pan until hot, then fry the sausages for 10 to 15 minutes, turning often, until cooked all the way through. Drain on kitchen paper then cut the sausages into 1 cm pieces and add to the onions. Mix well.
Garnish with coriander and serve as suggested in the introduction.