Khatti Meethi Gujarati Dal with Gud Kokam, Rice, Sambhariya and Salad

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Lentils cooked with peanuts, ginger, green chillies, jaggery, dried kokum and finished off with a tempering; paired with eggplants stuffed with a mixture of coconut, coriander, dry spices and sauteed then pressure cooked; rice and salad.