Heat oil in a saucepan. Once hot, add the dry red chilies and sauté for a minute. Add the chopped cilantro and let it wilt. Sprinkle asafetida, almonds and coconut. Mix to combine. Grind them to a smooth paste adding balsamic vinegar and water.
I like the flavor of balsamic vinegar so I added more. Please use your discretion and add accordingly. Add salt to taste. Transfer to a clean bowl and cover with a plastic cling wrap. Let it chill in the fridge until ready to eat.
Serve the vegetables with the cilantro dip