Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chillies till they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to cool. Heat 1/2 tbsp of oil in another pan, fry red chillies and black gram dal till the dal turns light brown in color. Let it cool. Grind coconut, salt, fried items and the carrot-tomato mixture into a smooth paste adding 3/4 cup of water. Heat the remaining oil, fry mustard seeds and asafoetida until they splutter. Remove and pour into the chutney and garnish with cilantro.