Bengali Spinach

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Posted for zwt. From the art of indian vegetarian cooking by yamuna devi.

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Steps

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Soak nuts in warm water for 4 hours or overnight.

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Drain , wash and drain again.

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Heat ghee in a large pot over moderate heat.

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When hot , but not smoking , add the spice seeds and sugar.

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Fry until the seeds darken and the sugar caramelizes.

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Add the ginger , chiles , spinach , nuts , coconut and salt.

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Cover , reduce heat to low and cook for 10 minutes.

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Uncover , gently turn the spinach over.

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Add water if necessary.

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Cook for a further 10 minutes.

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Stir in the nutmeg and heat through for 1 to 2 minutes.

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Garnish with lemon and serve.

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Ingredients

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almonds, warm water, ghee, black mustard seeds, whole cumin seed, fenugreek seeds, brown sugar, ginger, green chili, fresh spinach, shredded coconut, salt, water, nutmeg