This chutney-like side dish combines roasted brinjal and potatoes with tempered mustard. Fun fact: "Kosamalli" refers to the coarse texture - traditionally pounded in stone mortar. Served as accompaniment to rice in Tamil Brahmin meals. The dish balances six tastes - sweet (vegetables), sour (tamarind), and pungent (mustard). Modern versions might include roasted garlic for depth. The tempering with curry leaves and urad dal adds crunch. Perfect with hot rice and ghee. A summer staple believed to have cooling properties in Ayurveda.