Tear rotlis into medium to small pieces. Prepare buttermilk by combining curd and water. The ratio of the two depends on the sourness of the curd. Heat oil. Crackle jeera. Add asafoetida. Add turmeric and Chilli Powder. Pour buttermilk in it. Stir right away or the curd will curdle.

The gravy at this point should be thin and watery. Add water if not. Bring it to a boil and then add rotli pieces. Cook till rotli get soggy and the gravy is semi thick. Serve immediately. It tastes really nice when hot. Rotli soaks up the gravy as it stays longer.