Title: Bengali Spinach
Categories: Vegetable Ethnic
Yield: 4 Servings

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

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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