Heat coconut oil in a pan.

Add mustard seeds and curry leaves.

Sauté until mustard seeds splutter.

Add green chilies and chopped tomatoes.

Stir in turmeric powder, red chili powder, and salt.

Cook on low heat until tomatoes soften.

Grind coconut, cumin seeds, and a little water into a paste.

Add the ground paste to the cooked tomatoes.

Simmer for 3-4 minutes.

Turn off the heat and serve hot with rice.