| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Bengali | Vegetables, Ethnic | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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