Bengali Spinach

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"