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FOOD
Punjabi baingan dāla ka bharta (Punjabi eggplant and lentil stew)
by 
1 cup brown lentils,
2 cups water,
1 big eggplant,
1 onion,
2 cups canned stewed tomatoes or fresh ones,
5 garlic cloves,
2 tsp chili powder,
½ tsp turmeric powder,
1 tsp garam masala,
1 tsp cumin seeds,
2 tsp ground coriander,
vegetable oil,
salt
40 minutes Minutes
Baingan bharta* is a part of the national cuisines of India, Pakistan, and Bangladesh, it is a delicious dish infused with Indian spices, buttery eggplant, earthy lentils and sweet notes from the tomatoes. It is usually eaten as a side dish but my version can be eaten as a meal.
Traditionally, the dish is eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad.
http://simplyvegelicious.com/from-africa-to-india/punjabi-eggplant-lentil-stew
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