Soak a gooseberry size of lemon in a cup of warm water for 20mins. Extract the juice after it is soaked and keep ready. You can use readymade tamarind paste or pulp too.

Chop 6 to 8 small purple color brinjals and immerse them in water to avoid oxidation.

Heat a cup of water with a 1/2tsp of turmeric powder.

Add the brinjals and cover with a lid. Cook for just five minutes. Brinjals are one of the softest veggies and can be cooked pretty soon.

Switch off and transfer the brinjals to a plate and mash well. Mash when brinjals are still hot and soft. Keep aside.

Do not discard the left out water if any because we can use it to adjust the consistency of the kathirikai gothsu.

In a small pan, dry roast 2 tsp of gram dal and 2 tsp of urad dal and 1/2 tsp of fenugreek seeds.

Roast them well for few minutes until dal become crisp and golden.

Add a tsp of coriander seeds and 6 number of dry red chillies and saute few seconds.

Switch off and let it cool for a bit and grind into a powder. This is the special Gothsu powder we use here. You can store this and use only required amount.

In another pan, heat two tbsp of sesame oil and season with half a tsp of mustard seeds.

Also, add a tsp of split urad dal and a pinch of asafoetida. Put some fresh curry leaves and four chopped garlic cloves.

Saute few seconds and add 1/2 cup of chopped shallots or onions.

When the onion comes to a light brown stage add 1/2 tsp of turmeric powder and a tsp of chilli powder.

Next, add the mashed Brinjal and mix well. Put a tsp and half of salt. Adjust as per your taste.

Add the tamarind water and mix well. Let the tamarind cook with Brinjal along with the masalas for ten minutes until the raw smell goes off.

Next, add the prepared gosthu powder and mix well. If you don't have time to make spice powder, just use a tbsp of sambar powder here. This powder gives a thick texture to the gosthu.

You can now adjust the consistency of the Brinjal Gothsu by adding the leftover cooking water or plain water.

Mix well and when gotsu comes to a nice glazy texture add a small piece or a tsp of jaggery and mix well. Switch off. Jaggery is optional but gives an elevated taste to the tangy Chidambaram kathirikai gothsu.

Serve with piping hot idlis for a hearty breakfast.