*  Exported from  MasterCook  *
 
                              BENGALI SPINACH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Raw almonds
    2       c            Warm water
    3       tb           Ghee
    1       t            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       t            Minced green chilies
    2       lb           Trimmed fresh spinach
      1/3   c            Shredded coconut
    1       t            Salt
    2       tb           Water
      1/8   ts           Nutmeg
 
   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”
  
 
 
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