Prepare the veggies. Heat up oil and fry onions garlic, dry fired chillies and curry leaves. Fry till the onions are translucent and pink. Add salt and combine. Then add the tomatoes. Cook till the tomatoes are soft and most juice is 80-90% burnt out.

Add the coconut and cook for 2-3 min. Let the mixture cool down. Grind it smooth without water.

Heat up oil in a tadka pan. Crackle mustard seeds. Add chana dal. Let it get golden brown. Turn off the stove. Add curry leaves immediately after that followed by asafoetida powder. Pour this tadka over the chutney.