Heat the oil in a saucepan.
Add the cumin seeds and asafetida.
When the cumin sputters, add the tomatoes, chili powder and turmeric.
Let the tomatoes cook on medium heat about 5-7 minutes until most of the tomatoes have broken down.
Add the coconut milk and salt.
Warm through but turn off the heat before it comes to a boil.
Serve hot with rice.