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Bengali Spinach
from: Sharon Raghavachary
Recipe from:
The Art of Indian Vegetarian Cooking by Yamuna Devi.
Serving Size: 4
- 2/3 C Raw almonds
- 2 C Warm water
- 3 Tb oil/margarine
- 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 oil/margarine 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.
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