INGREDIENTS
2
bay leaves
4 1/2 cups
cooked basmati rice
1 cup
dried lentils
1 lb
eggplant
1 tsp
fresh ginger
1 1/2 tsp
garam masala
2
garlic cloves
1 tsp
ground turmeric
2 tsp
olive oil
1 cup
onion
1 1/2 tsp
salt
1 cup
tomato
4 cups
water
2 cups
zucchini