Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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