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  Recipe Home » Vegetables » Bengali Spinach
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  Bengali Spinach
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 164
Ingredients:
2/3 cup Raw almonds
2 cup Warm water
3 tbsp Ghee
1 tsp Black mustard seeds
1/2 tsp Whole cumin seeds
1/4 tsp Fenugreek
1 1/2 tbsp Brown sugar
1/2 tbsp Grated ginger
1 tsp Minced green chilies
2 lb Trimmed fresh spinach
1/3 cup Shredded coconut
1 tsp Salt
2 tbsp Water
1/8 tsp 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"
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