Roast the tomatoes, onion, and whole garlic until the surface turns slightly black over an open flame on wire gaze. .This will take around 5-7 minutes.

Dry roast the Kashmiri red chillies separately on open flame over wire gaze for a minute. Let all roasted ingredients cool down and remove the blackened peels.

Transfer the roasted ingredients into a mixie jar. Add coriander seeds, Bengal gram, asafoetida, and water.

Grind into a fine paste. Alternatively, you can use a mortar and pestle for grinding.

Heat a pan and add sesame oil. Add mustard seeds, dry chillies, fenugreek seeds, urad dal, green chillies, asafoetida, and curry leaves. Sauté for a minute.

Combine the tempering with the ground paste ,add a small piece of jaggery and mix well.

Once the oil separates, add some coriander leaves. Turn off the flame. Serve as a dip for parathas or dosa or as an pickle with rice.