Prawn brinjal gravy

Prawns-100 Gms (cleaned) more can be added if desired
Brinjal-1
Drumstick-1
Small onion-20
Tomato-1
Garlic-20 pods
Curry leaves-little
Sambar powder-2 teaspoons
Coriander powder-2 teaspoons
Turmeric powder-1/2 teaspoon
Tamarind-gooseberry size

Procedure
In a kadai in 2 teaspoons of gingerly oil or cooking oil season the gravy with a teaspoon of mustard seed and little vendayam and curry leaf. Sauté the chopped onions nicely then the garlic and finally the tomatoes. When they are sautéed well add the sambar powder, coriander powder and turmeric powder and sauté well. Now add the brinjals and sauté in medium fire for 5 minutes. Meanwhile in 2 cups of water mix the tamarind and the salt needed .Once the brinjals are sautéed well add the tamarind salt water. Reduce the flame once the gravy starts boiling. Add the drum stick also. Cook for 10 minutes in low fire. Make sure that the brinjals doesn’t get overcooked. If so reduce the cooking time. Now add the prawns and cook for 5 more minutes. Prawns do not need much time to cook. Let the gravy stay for at least 2 hours before serving for best taste.
The gravy should not be very watery. It should be like puli kuzhambu.
RASAM
Ingredients
Tomatoes-2
Tamarind paste-1 teaspoon
Rasam powder-1 table spoon (As per the recipe I have given if possible or any other standard one)
Dhal water-1 cup (not a must)
Jaggery-1 teaspoon
Turmeric powder-1/2 teaspoon

Method
Put the tomatoes in boiling water and switch off the stove. Close the vessel. Open it after 5 to 10 minutes. Peel off the skin. Smash the tomatoes in a 1 1/2 cups of water. Add the tamarind paste and the salt needed and the rasam powder to this water. Keep the kadai in the stove. Add this mixture and let it boil for 5 minutes. Now add the dhal water if you have or else 2 cups of plain water and let the rasam boil for 5 minutes till the entire house is filled with the rasam smell. Add the jaggerry and switch of the stove in another 2 minutes. Finally season the rasam with a teaspoon of mustard,small jeera and curry leaf Fresh coriander leaves will change the taste of the rasam.So if desired try without adding coriander one day and otherwise another day.