I made a green bean sabzi seasoned with kalonji seeds and coconut that went well with store bought but uncooked roti (semi available in my region). Again, this style doesn’t lend itself to big groups or restaurant cooking^, but is fine for a family. I find its better to make in a non stick pan, with a glass cover for the second half since ideally one has browned potatoes nestled with just right green beans. I finish it with fresh lemon, ready made fried onions, coconut shreds, and sprinkled garam masala.
Roti cooked on a non stick electric griddle with ghee, not as good browning as an iron tawa or Lodge skillet, but one can make more - twice as fast! Chef hydrated himself during preparation with a lackluster blanc Pessac.
^ I suppose if a restaurant is set up for wok or stir frying they could probably do this stuff well too. It might not work well if ‘to go’ is a lot of the tickets, since it would get soggy.