Heat three teaspoons oil in a non stick pan. Add asafoetida and whole green chillies, stir for a minute.
Add the tomato pieces. Cover the pan and cook till tomatoes are soft.
Add turmeric powder, chilli powder, and sesame seed powder. Saute till oil separates.
Add salt to taste. Remove the mixture from heat and allow it to cool.
Grind the mixture with coriander leaves till smooth.Heat The remaining oil in a small non stick pan, Add cumin seeds and few curry leaves.
Once they splutter add to the chutney prepared and serve with rice or idli.