Heat oil in a pan and add asafoetida. Then add freshly diced tomatoes.
Mix the tomatoes well and saute them for 2-3 minutes.
Then add ½ teaspoon salt and ½ teaspoon red chilli powder. Mix everything well and then cover it with a lid.
Cover and cook for 5 minutes.
After 5 minutes, take off the lid and stir the tomatoes with the mixing spoon. With the back of the spoon mash the tomatoes.
Keep stirring and mashing the tomatoes for 5 minutes.
When the tomatoes are soft and pulpy, add 2 slit green chillies and 1 teaspoon jaggery.
Mix the chillies, and jaggery well by mashing the tomatoes with it.
Cover and cook them for 2-3 minutes. Then take off the lid and pour a cup of water in it.
Mix well with a spoon and cover it again for another minute or two.
Then allow the tomatoes to boil, keep mixing the tomatoes.
Cook for another minute and turn off the heat.
In a tempering, pan pours oil, 1 teaspoon Kalonji, 1 teaspoon sesame seeds, and 2 broken Red chillies. Mix it with a spoon and pour the tempering on the Tomato chutney.