Heat 2 tsp oil in a non-stick then add the onions and sauté it for few minutes. Put the tomatoes and cook well until cooked. Add salt, red chili, Fennel, cumin & sesame powder. Grind it well in a blender. Now heat remaining oil in non-stick and put mustard seeds and curry leaves when crackled, pour the grinded paste in it and add some water if required. Garnish with coriander leaves and serve with snacks.