Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Raw almonds 1/2 tb Grated ginger
2 c Warm water 1 ts Minced green chilies
3 tb Ghee 2 lb Trimmed fresh spinach
1 ts Black mustard seeds 1/3 c Shredded coconut
1/2 ts Whole cumin seeds 1 ts Salt
1/4 ts Fenugreek 2 tb Water
1 1/2 tb Brown sugar 1/8 ts 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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