Certainly! Here's a traditional village-style recipe for dry prawns with brinjal:

Ingredients:
- 200g dry prawns
- 2 medium-sized brinjals (eggplants), diced
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 2 tablespoons cooking oil
- Salt to taste
- Chopped coriander leaves for garnish

Instructions:

1. Start by soaking the dry prawns in warm water for about 20-30 minutes to soften them. After soaking, rinse them thoroughly and drain.

2. Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.

3. Add chopped onions and green chilies. Sauté until the onions become translucent.

4. Add ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.

5. Add diced brinjals (eggplants) and sauté for 5-7 minutes until they start to soften.

6. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.

7. Add the soaked and drained dry prawns to the pan. Mix well with the masala mixture and cook for about 10-15 minutes on low heat, stirring occasionally.

8. Continue to cook until the dry prawns and brinjals are well coated with the spices and turn slightly crispy.

9. Garnish with chopped coriander leaves and remove from heat.

10. Serve your traditional village-style dry prawns with brinjal with rice or roti. Enjoy your meal the unique flavors of dry prawns and brinjal in a traditional village cooking

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enjoy your delicious dish.