Tomato chutney in tomato sauce

Tomato 1, onion 1, ginger 1 inch piece, all finely chopped, Kashmiri chilly powder 2 tsp., salt
to taste, tomato sauce 2 tbsp., coconut oil 1 tbsp., curry leaf a sprig, mustard seeds a pinch,
asafoetida powder a pinch.
Heat oil in shallow wok, drop in mustard seeds, allow to crackle, add curry leaves, drop in
onion, garlic and ginger, sauté till tender and cooked, add chilly powder, salt to taste, asafoetida
powder followed by tomato sauce, allow to bubble and serve with dosai and idli.