Pan-Blistered Bell Peppers with Luffa Squash Sauce

My mother used to make a chutney with ridged luffa squash, serving it alongside plain steamed white rice drizzled with clarified butter. Here that same chutney is the base for these pan-blistered bell peppers, adding an element of sweetness to the curry. My favorite accompaniment for this dish is the highly comforting Tayyar shaadum, a mound of rice drenched with yogurt, chiles, and mustard seeds.