astray recipes: Bengali spinach

Categories: Vegetable; Indian
Yield: 4 servings

Measure	Ingredient
⅔ cup	Raw almonds
2 cups	Warm water
3 tablespoons	Ghee
1 teaspoon	Black mustard seeds
½ teaspoon	Whole cumin seeds
¼ teaspoon	Fenugreek
1½ tablespoon	Brown sugar
½ tablespoon	Grated ginger
1 teaspoon	Minced green chilies
2 pounds	Trimmed fresh spinach
⅓ cup	Shredded coconut
1 teaspoon	Salt
2 tablespoons	Water
⅛ teaspoon	Nutmeg

Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again.

Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes.

Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes.

Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

bengali spinach