Kara Chutney (Onion-Tomato Chutney)

In a pan, heat mustard oil until it reaches a slight smoking point.

Reduce the heat and add cumin seeds and asafoetida.

Add garlic pods and sauté until fragrant.

Add sliced onions and sauté until they turn translucent.

Add diced tomatoes and green chilies.

Stir in ginger (chopped or grated).

Add sendha namak (rock salt), red chili powder, and degi mirch.

Cook until tomatoes turn soft and mushy.

Allow the mixture to cool slightly.

Blend it into a smooth or slightly coarse chutney as per preference.

In a small pan, heat oil.

Add urad dal, chana dal, and mustard seeds (rai).

When the mustard seeds splutter, add curry leaves and sauté for a few seconds.

Pour the tempering over the chutney and mix well.