Bengali Spinach

04.09.2008 | Author: Cook | Posted in Vegetarian
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Bengali Spinach


Servings: 4
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
    •

Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain
again.

Heat ghee in a large pot over moderate heat. When hot, but not smoking,
add the spice seeds and sugar. Fry till the seeds darken and the sugar
caramelizes. Add the ginger, chilies, spinach, nuts, coconut and salt.
Cover, reduce heat to low and cook for 10 minutes. Uncover, gently turn the
spinach over. Add water if necessary. Cook for a further 10 minutes.

Stir in the nutmeg and heat through for 1 to 2 minutes. Garnish with lemon
and serve.

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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