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Bengali Spinach

January 22, 2023

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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