Vegetable Pilau

Vegetable Pilau

Or is it pilaf? I believe the words are synonymous, but perhaps it depends if your dish is Middle Eastern (pilaf) or Indian (pilau). This one is a pilau because it’s based on one of Meera Sodha’s from her wonderful book Fresh India, which I mentioned here and a copy of which I now own.

A pilau is made with long grain rice and is a great way of using up leftover ingredients, which is what I was doing the other night when I made it. I added asparagus because at this time of year during the British asparagus season, hardly a day goes by when it isn’t on our menu at home.

A couple more points: first, I don’t always have fresh ginger in my fridge, but I do make sure I keep a bag of Waitrose Cooks’ Ingredients chopped ginger in my freezer, also useful when I’m in a hurry; secondly, when a recipe requires vegetable stock I almost always make it with Marigold Swiss Vegetable Bouillon powder, which I thoroughly recommend.

Ingredients

For two servings

  • 110g/4oz white basmati rice
  • 175ml/6 floz vegetable stock (see above)
  • 1 onion, sliced
  • 5cm piece of cinnamon stick
  • 1/2 tsp cumin seeds
  • 1 tbsp rapeseed oil
  • 1 green chilli, sliced (deseeded if you want less heat)
  • 2 cloves garlic, crushed
  • Lump of fresh ginger, peeled and finely chopped (or some of  the frozen stuff: see above)
  • 100g broad beans, cooked and then slipped out of their skins
  • 200g courgettes, roughly chopped
  • 100g asparagus
  • 100g green beans
  • Salt and pepper
  • Chopped fresh herbs: dill, coriander, parsley, mint…whatever you have to hand

 

Method

  • First, cook the rice the Aga way in the simmering oven, except using the vegetable stock instead of water. It will wait happily in the simmering oven until you’re ready to add it to the vegetables
  • Meanwhile heat the oil in a saucepan and add the cinnamon stick and cumin seeds
  • After a minute add the onion and stir to coat the slices in the oil
  • Put a lid on and transfer to the simmering oven until the onion is soft and translucent
  • Add the chilli, garlic and ginger and return to the simmering oven
  • Cook the green beans in boiling water and drain them, pouring over lots of cold water so they retain their greenness
  • Snap the woody ends off the asparagus and discard. Slice the spears, reserving the tips
  • After 5-10 minutes add the courgettes to the pan, stir to coat in the oil and add a little water
  • Replace the lid and return to the simmering oven. 10 minutes or so later, do the same with the sliced asparagus and add the tips about 5 minutes after that
  • Finally add the broad beans, green beans and some seasoning. When these are hot and the other vegetables are tender, fold in the rice
  • Sprinkle over the herbs and serve with lemon wedges

 

 

Aubergine and Pea Curry

singin-in-the-rain-7438_1

My New Year wishes are, I trust, better late than never.  So that’s it for another year and we can get back to normal, whatever “normal” is.  The tree has been taken down and is currently awaiting collection in our front garden; all the decorations have been stored away in the spare room cupboard; and Sons 1 and 2 have returned to work, in Cambridge and London respectively.  It was so lovely to have them at home, sometimes with and sometimes without the girlfriend of one and  the fiancée of the other, and although I should be used to it, I always feel a little sad when they’ve gone; not too sad, mind, because, as my mother says, if your children are happy to leave home, then you have probably done a good job as a parent.  Son 3 stayed on for an extra couple of days which softened the blow, as much for his younger brother as for their parents.  We all love films but Son 3 is the proper film buff of the family and at his suggestion we sat down on Monday evening to watch Singin’ in the Rain.   I hadn’t seen it for years and had forgotten just how marvellous it is and what a wonderful actress the late Debbie Reynolds was: RIP.  He returned to London with his dad yesterday, leaving youngest son and me, and Granny in her flat downstairs, in a very quiet house until the weekend.

Before he left I borrowed one of his Christmas presents to make supper: the book Fresh India by Meera Sodha, which is on the bestseller lists.  Having eaten so much meat over Christmas we were all craving meat-free dishes and the aubergine and pea curry fitted the bill.  The last thing I need is another cookbook but if this recipe is anything to go by, I might be adding this book to my birthday wish list.

Aubergine and Pea Curry

  • 5 tbps rapeseed oil
  • 1 teaspoon cumin seeds
  • 2 large onions finely chopped
  • 6 cloves of garlic, crushed
  • 4 large ripe tomatoes, chopped
  • 1 1/2 tbsps tomato purée
  • 1 1/2 level tsps salt
  • 1 1/4 tsps chilli powder (unless like mine, yours is very hot, in which case use less)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 4 medium aubergines 1.2kg, chopped into 3cms cubes
  • 100g (I used 200g) peas (fresh or defrosted)
  • Put the oil in a wide-bottomed lidded pan on the simmering plate (conventional hob: medium heat).  Once hot, add the cumin seeds and stir for 30 seconds.  Add the onions and stir to coat in the oil.  Cook (in the simmering oven) for 15-30 minutes until translucent but not brown.  Add the garlic and stir-fry for a couple of minutes
  • Add the tomatoes and purée and cover with a lid.  Leave to cook for 5 minutes (or longer in the simmering oven), then add the salt, chilli powder, turmeric and sugar and cook for a further couple of minutes
  • Now add the aubergines, coating the pieces with the masala, pop the lid back on the pan and cook for around 10 minutes (or longer in the simmering oven).  You want the aubergines to be tender and soft with little or no water running from them.  If they’re watery or not yet tender, they may need another few minutes’ cooking
  • When they’re cooked, add the peas and cook for a couple of minutes.
  • Serve with hot chapattis or plain boiled Basmati rice

NB:

  • I used one of those large round aubergines from Natoora.  It weighed 620g and I was worried it would not be enough but it was plenty.  Am therefore a little baffled by the aubergine quantity recommended in the book. Would it not have led to a very dry curry?
  • Also: I only used 5 cloves of garlic and 1 large onion.

 

Apologies that I don’t have a photo of this dish (but then nor does the book!).  Instead here are a few photos of our Christmas.