To begin making Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash), pressure cook the brinjals and potatoes for two whistles. D-skin the vegetables and mash it to a pulpy consistency and keep it aside.
Take a big wok, heat oil in medium flame, add the mustard seeds and let it crackle. To this add the curry leaves and let it splutter.
Add the finely chopped shallots and sauté till it is cooked firmly.
Now add the chopped tomatoes and green chilies and sauté for five minutes.
Add the red chili powder and stir it.
To this add the brinjal and potato mash, enough water to bring it to a sambar like consistency.
Season with salt, add the tamarind pulp and bring it to a rolling boil.
Add the finely chopped coriander leaves and switch off the flame.
Serve the Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash) with idiyappam or idli/dosas for a weekday breakfast.