Bengali Spinach

Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds and sugar. Fry till the seeds darken and the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut and salt. Cover, reduce heat to low and cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes. Garnish with lemon and serve. Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008