Bengali spinach
4 servings
Ingredients
| Quantity | 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 |
Directions
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"