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Bengali Spinachvegetables, ethnic 2/3 cup raw almonds 2 cup warm water 3 tablespoon ghee 1 teaspoon black mustard seeds 1/2 teaspoon whole cumin seeds 1/4 teaspoon fenugreek 1 1/2 tablespoon brown sugar 1/2 tablespoon grated ginger 1 teaspoon minced green chilies 2 lb trimmed fresh spinach 1/3 cup shredded coconut 1 teaspoon salt 2 tablespoon water 1/8 teaspoon 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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