Recipe - Bengali Spinach

2/3 cup Raw almonds
2 cup Warm water
3 tablespoon Ghee
1 teaspoon Black mustard seeds
One half teaspoon Whole cumin seeds
One fourth teaspoon Fenugreek
1 One half tablespoon Brown sugar
One half tablespoon Grated ginger
1 teaspoon Minced green chilies
2 pound 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini