Tomato chutney

Ingredients
2 cups tomatoes, sliced
4 green chilies, slit
1 tsp ginger
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp mustard seeds
1 tsp corn flour
a pinch asafoetida (kayam / hing)
salt as required
curry leaves as required
1 tbsp oil


Method
1. In a pan, heat oil and once the oil is hot, add asafoetida and mustard seeds
2. Once the mustard seeds start to splutter, add all powders except corn flour
3. Now add tomatoes and curry leaves. Cook covered for 10 mins
4. Now add cornflour with 2 tsp water and stir well so that no lumps are formed. Cook for 2 mins.
5. Transfer chutney into bowl