To begin making Kathirikkai Urulai Kosamalli Recipe (Chettinad Style Brinjal and Potato Curry), start by pressure cooking the brinjals and potatoes until tender (two whistles) and simmer for another 3 to 4 minutes and turn off the heat.

Once the pressure mash, open the cooker and mash them to a pulpy consistency, and set aside.

In a large wok, heat oil over medium flame. Add mustard seeds and allow them to crackle. Next, add curry leaves and let them splutter. Sauté finely chopped onions until translucent, then add chopped tomatoes, green chilies and red chilli powder; cook for five minutes until the tomatoes are cooked and mushy.

Finally, add the mashed brinjal and potato mixture, along with 1/2 cup of water to achieve a thick gravy like consistency. Season with salt, add the tamarind pulp, and bring Kathirikkai Urulai Kosamalli to a boil. Allow it to boil for 3 to 4 minutes.

Check the salt and spices and adjust according to taste. Stir in the finely chopped coriander leaves and turn of the heat.

Serve KKathirikkai Urulai Kosamalli with Idiyappam or idli or dosas for an interesting weekend breakfast.