Blanch the tomatoes in 2 cups of water. Once they cool down, drain it through a colander and grind it into a puree. Keep the drained stock aside.
In a grinding jar, add grated coconut, green chillies and cumin seeds and grind it in a paste.
Mixed prepared puree and the paste. Add the spared tomato stock in it and mix well.
Heat oil, prepare tempting of mustard seeds, dry red chillies, curry leaves and asafoetida and add prepared tomato mixture.
Add salt and spices if you wish. Let it boil,after one boil, turn the flame on simmer and let it simmer for 5-7 minutes.
Serve hot with steamed rice and papad.
Can add jaggery or sugar.
