INGREDIENTS
1
eggplant
2
Bay leaves
2
Garlic cloves
1 tsp
Ginger, fresh
1 cup
Lentils, dried
1 cup
Onion
1 cup
Tomato
2 cups
Zucchini
4 1/2 cups
Basmati rice, hot cooked
1 1/2 tsp
Garam masala
1 1/2 tsp
Salt
1 tsp
Turmeric, ground
2 tsp
Olive oil
4 cups
Water