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"
