Kathirikkai Kosu (Brinjal Kosu)

Ingredients

• 200 grams Large brinjal (eggplant)
• 2 teaspoons Sesame oil (for tempering)
• ¼ teaspoon Mustard seeds (for tempering)
• 2 teaspoons Kuzhambu powder
• 5 Onion (for tempering)
• 2 Green chilli (chopped)
• gooseberry-sized Tamarind (dissolved in water)
• as needed Salt
• a small amount Turmeric powder

Instructions

1. Cut the brinjal into small pieces, add salt, turmeric powder, and chopped chilli, boil until soft, and mash.
2. Dissolve the tamarind in water, mix the kuzhambu powder into this liquid, pour it into the mashed brinjal, and remove from heat.
3. Note: the brinjal can also be roasted over open flame, peeled, and mashed instead of boiling. The source ingredient list also names sesame oil, mustard seeds, and onion; these are typically worked in by heating the oil, tempering the mustard, and sauteing the onion before combining with the brinjal in step 1.