Name: Bengali Spinach
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

It is so diabolical! So many people, so often in my own life, convinced they are right when there are so grossly deceived. I see people falling for Satan’s lies hook, line and sinker! Somehow they believe that they will be happier if they disobey God as if Satan really has our best interest in mind. He comes as an evil foe with malicious suggestions and at times an angel of light speaking the Word of God. He works through our desires and human weakness and doubts. Yet remember this, he is always lying, always seeking to destroy and always opposed to God.

Randy Smith

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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