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)
Ingredients
- 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
Instructions
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Wash the rice, soak and leave to drain.
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Grind the ginger, chilies, bay leaf, and coriander with the turmeric powder.
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Heat ghee and lightly fry the onions with the garam masala. Add the ginger paste and rice and fry till the rice is opaque.
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Add the vegetables and salt and fry for a further few minutes.
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Pour in 3 cups of hot water and bring to the boil. Cover and simmer gently until the rice is cooked.
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