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Bengali Spinach
0
(0)
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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