Tomato chutney

1. Take two tablespoons of oil in a pan and heat it.

2. Add mustard seeds and wait for them to sputter.

3. Add heeng (asafoetida) two pinches full and four to five red chillies depending on how hot you want to make it.

4. Add the cut tomato and sautee it for a few minutes.

5. Grind this in the mixer-grinder and add some grated coconut and salt to taste.

6. Take the mix out from the grinder and garnish it with a tadka.

7. For the tadka:
Oil, mustard seeds, cumin seeds, heeng, curry leaves.