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Bengali Spinach



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Bengali Spinach

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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"


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

Serves:

4 Servings
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