Ingredients
- 475 ml warm water
- 120 gr trimmed spinach (fresh)
- 80 gr almonds (raw)
- 40 gr ghee
- 30 ml water
- 28 gr coconut (shredded)
- 22 gr brown sugar
- 7 gr ginger (grated)
- 5 ml black mustard seeds
- 3 gr green chilies (minced)
- 3 gr salt
- 1 gr cumin seeds (whole)
- 1 gr fenugreek
- 1 gr 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"
