Bengali Spinach Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Raw almonds,
2 cup: Warm water,
3 tbsp: Ghee,
1 tsp: Black mustard seeds,
1/2 tsp: Whole cumin seeds,
1/4 tsp: Fenugreek,
1 1/2 tbsp: Brown sugar,
1/2 tbsp: Grated ginger,
1 tsp: Minced green chilies,
2 lbs: Trimmed fresh spinach,
1/3 cup: Shredded coconut,
1 tsp: Salt,
2 tbsp: Water,
1/8 tsp: Nutmeg,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp