Cut the fleshy firm tomatoes into pieces and cook with a little salt solution. Remove from fire. Crush the mustard and green chillies. Grind 1/2 cup of coconut and 1/2 tsp of cummin seeds together. Mix both in the curds and pour into the tomatoes. Heat the oil, fry the 1/4 cup of coconut, broken pieces of dry chillies and the curry leaves. When golden brown, remove it to, the side and put the pepper and fenugreek. Stir every thing together pour the pachady into it and when it gets hot, remove to a dish.