Heat oil in a pan and add mustard seeds and cumin seeds; let the seeds splutter.

Now, add curry leaves and green chilli in the pan and sauté them for about 30 seconds.

Add the chopped onions, carrot, and sauté them. It should take around 3 to 4 minutes. 

Next, add in the chopped tomatoes, capsicum, turmeric powder, red chilli powder, and a bit of salt. 

Cook this mixture until the tomatoes and capsicum are nice and soft.

Toss in the torn roti pieces and mix everything together. 

Let it cook on low to medium heat for about 3-4 minutes, allowing the rotis to absorb all those wonderful flavours.

Squeeze half of a lemon and mix thoroughly.

Finally, garnish your dish with some fresh coriander leaves. Give it a good mix one last time and turn off the heat.