Bengali Spinach
- 2/3 c Raw almonds
- 2 c Warm water
- 3 tb Ghee
- 1 ts Black mustard seeds
- 1/2 ts Whole cumin seeds
- 1/4 ts Fenugreek
- 1 1/2 tb Brown sugar
- 1/2 tb Grated ginger
- 1 ts Minced green chilies
- 2 lb Trimmed fresh spinach
- 1/3 c Shredded coconut
- 1 ts Salt
- 2 tb Water
- 1/8 ts 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"
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"
