Seitan Jumble, Leftover Dosa

We had half of a yummy Hyderabadi Masala Dosa (crepe filled with potatoes and coated on the inside with a spicy mixture) leftover from my wife's birthday last Tuesday, which I heated and served without any chutney (simply because I didn't have any chutneys at home). I also made a simple but tasty and filling main course simply by chopping into large chunks a whole 8 ounce box of seitan and locally grown spring onion.

I started the white of the onion sauteeing in canola oil (and later added some drops of Mongolian Fire Oil) in my cast iron pan and a few minutes later put the seitan in. I let it go for some time - maybe 7-10 minutes - so that the seitan was well done. Then I added the green of the onion, some red bell pepper, and a teaspoon or so of dried rosemary. I took it off the heat after 2 or 3 minutes and mixed in some salt.