Cut all the vegetables into thin strips. Tear the roti into strips as well.

Heat oil in a kadai. Add jeera and curry leaves. Fry for a few seconds and then add the onion and capsicum strips. Sauté for a minute, then add the cabbage. Sauté all the veggies for 2-3 minutes.

Once the capsicum and cabbage begin to soften, add the tomatoes and tomato puree or tomato sauce. Season to taste.

Toss in the roti strips and mix it thoroughly with all the ingredients. Cover the lid and let it cook for 2 minutes.