The Indian Vegetarian Cookery cookbook is #43 on the Guardian’s 2010 50 Best Cookbooks Of All Time list — a list to peruse if you love cookbooks. Each cookbook gets a short sentence or two. Indian Vegetarian Cookery receives this:
Authoritative authentic recipes from the greatest vegetarian nation. A book to lovingly splatter with turmeric-died dhal. His sazi pulau is particularly good.
Unfortunately, there’s no index so to find that “particularly good” sazi pulau I had to search for what a sazi pulau is and then look at the table of contents. The recipe for Vegetable Pilaf is below.
I know you can find copies of Indian Vegetarian Cookery here and there online. You can even download a PDF of the entire book if you’d like. But me, I like having the actual book in my hands.
A peak at the eight-page-long table of contents shows that Sabzi Pulau on page 38.
Two recipes for okra – aka “Lady fingers.”
I have a hard time looking at a cookbook and NOT including pictures of sweet treats.
This is a paperback 6×9 cookbook. It is in excellent used condition.
Sabzi Pulau (Vegetable Pulau)
- 1 1/2 cups rice
- 1- inch piece ginger
- 2 green chilies chopped
- few bay leaves
- 1 tablespoon coriander leaf chopped
- 1/2 teaspoon turmeric
- 3 tablespoons ghee
- 1 onion finely chopped
- 1 teaspoon garam masala
- 8 ounces peas
- 8 ounces green beans chopped
- 8 ounces tomatoes quartered
- 1 1/2 teaspoon salt
Wash the rice, soak and leave to drain.
Grind the ginger, chilies, bay leaf, and coriander with the turmeric powder.
Heat ghee and lightly fry the onions with the garam masala. Add the ginger paste and rice and fry till the rice is opaque.
Add the vegetables and salt and fry for a further few minutes.
Pour in 3 cups of hot water and bring to the boil. Cover and simmer gently until the rice is cooked.