Bengali spinach

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"

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