Kosamalli is one of the favorite side dishes in Chettinad cuisine .It is mainly served along with Idiyappam in functions.This goes well with idly and dosa as well.Those who have tasted this side dish will make this as a regular one in their homes.Till recently I used to cook this only when I had enough time because I used to follow the time old method of first cooking this small brinjals and potatoes along with the skin and then removing it.It is indeed laborious and it requires a good amount of time.Nowadays we get big brinjals,of those we can easily peel off the skin.Infact we can peel off the skin of the potatoes too.So cooking of this dish has become easy and fast  using this  recipe.                                

Ingredients:

Big brinjal-1
Potato-1
Big onion-1
Green chillies-6
Red chilli-2
Tamarind-1/4 teaspoon of tamarind pulp
Coriander leaves

To season:
Mustard seeds-1 teaspoon
Urud dhal-1 teaspoon
Curry leaves-few
Red chillies-2

Procedure:

 Peel off the skin of  the brinjal and potatoes and pressure cook them along with 4 green chillies adding two cups of water.Cook for 7 minutes or 3 whistles.Meantime mince the onions and tomatoes.Soak the tamarind and the salt needed in a cup of water.Open the cooked and smash the cooked vegetables well with the help of a potato smasher or a thick laddle.Add the tamarind salt water into the cooker.Now keep the kadai in the stove.Season the dish with the items given for seasoning.Add the minced onion and tomato.Saute well till the tomato gets cooked.You can either add the contents of kadai into the cooker or the mixture in the cooker into the kadai and bring the whole thing to a boil.Switch off the stove.Add the minced coriander leaves.Your Kosamalli is ready.