Soak the tamarind in warm water for 1/2 hour. Squeeze and strain the liquid keep aside
Remove the stalk and cut the eggplants into 4 pieces each.
Heat oil in a pan and saute the eggplants for a while with a lid closed. Cook for 3 minutes and let it cool. Now remove the skin of the eggplants and mash the eggplants and keep aside.
Now heat the 2 tsp oil in the same pan. Add mustard seeds and let it splutter.
Now add the green chillies and saute for 1 minute
Next add the curry leaves and saute for 1 minute
Now pour the tamarind juice and let it boil for 2-3 minutes or till the raw smell goes away
Next add the mashed brinjals and boil well.
Now add the gothsu powder and salt and continue to boil. Add more water to get the required consistency
Finally add the jaggery and and asafetida and boil for 2-3 minutes.
Garnich with corinader leaves or curry leaves
Serve hot with ven pongal