|Onion||1⁄2 Cup (8 tbs)|
|Tomatoes||2 (scoop out theseed)|
|Mustard seeds||1⁄4 Teaspoon|
|Urad dal||1⁄4 Teaspoon|
|Coconut||1 1⁄2 Tablespoon|
|Coriander leaves||1 Tablespoon|
Cut chapathis into as small pieces as possible. Please do not powder them.
Heat oil/ghee and add mustard seeds and urad daal. When mustard starts popping and daal becomes slightly brownish, add curry leaves, green chilles and asafoetida. Add onion and turmeric. Fry till onions turn translucent and then add tomatoes and saute it.
Add chapathi pieces (if chapathi is very hard, sprinkle some water), salt and sugar. Mix all ingredients for sometime (do not fry for a long time, otherwise the chapathi pieces become hard).
Garnish with coconut and chopped coriander leaves. Mix well.