Heat oil in a pan.
Add cumin seeds and let them splutter.
Add asafoetida powder, curry leaves, (garlic cloves, and green chillies) paste. Saute for 1-2 minutes until garlic and chillies are roasted.
Add turmeric powder and mix well.
Add finely chopped tomatoes and saute.
Add red chilli powder and salt. Mix well.
Add coarsely crushed roasted peanuts and saute for 1-2 minutes on medium heat.
Reduce heat to low, cover the pan, and cook for 10 minutes. Stir occasionally if using a thin-bottomed pan to prevent sticking.
Add crushed roasted urad dal papad. You can also add raw papad pieces while adding tomatoes, and cook them together.
Optionally, add chaat masala. Mix well until the papad softens.
Cover and cook on low heat for another 5 minutes.
Garnish with chopped coriander leaves (including stems).
The chutney is ready to be served and can be stored for 2-3 days.
Enjoy your delicious Tomato Papad Chutney.