First dry roast sesame seeds until they begin popping. Set it aside.

In the same pan, heat ½ teaspoon of oil. Add the rest of the ingredients – chana dal, urad dal, coriander seeds, methi seeds and dried red chillies. Roast them on low flame until golden brown. Let them cool down completely and grind into a smooth powder.

In a pan, heat 1 teaspoon of oil. Add de-stemmed brinjals and cook on low flame until they are soft. Once they are cooled down, peel off the skin. Gently mash the brinjal pulp and set aside.

In a pan, heat 1 teaspoon of oil. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and cut green chillies. Fry for a few seconds. Add finely chopped onions and fry until translucent.

Meanwhile, soak the tamarind in some hot water and extract the pulp.

Add turmeric powder to the onions followed by the tamarind pulp water. Once this comes to a boil, add mashed brinjals pulp. Mix well.

Cook this for 4-5 mins. Add extra water if it is too thick. Now add 2 tablespoon of Gothsu Powder and mix well. Add salt as needed followed by jaggery.

Let this boil and cook for another 5-6 mins. Remove from heat. Serve hot with idli, dosa or pongal.

Instead of using 6 medium sized brinjals, two large eggplants can be used)

I cut the brinjals length wise just to make sure there are no insects. It is optional.

The gothsu powder stays well for over a month in air tight container.

Adjust spices as per preference.