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bengali spinach


posted for zwt. from the art of indian vegetarian cooking by yamuna devi.


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  1. Soak nuts in warm water for 4 hours or overnight
  2. Drain
  3. Wash and drain again
  4. Heat ghee in a large pot over moderate heat
  5. When hot
  6. But not smoking
  7. Add the spice seeds and sugar
  8. Fry until the seeds darken and the sugar caramelizes
  9. Add the ginger
  10. Chiles
  11. Spinach
  12. Nuts
  13. Coconut and salt
  14. Cover
  15. Reduce heat to low and cook for 10 minutes
  16. Uncover
  17. Gently turn the spinach over
  18. Add water if necessary
  19. Cook for a further 10 minutes
  20. Stir in the nutmeg and heat through for 1 to 2 minutes
  21. Garnish with lemon and serve

Step 12

Total Time in Minute 35

Ingredients Count 14

cooking bengali spinach

See More Relate Photo



Warm water


Black mustard seeds

Whole cumin seed

Fenugreek seeds

Brown sugar


Green chili

Fresh spinach

Shredded coconut




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