Title: Bengali spinach
 Categories: Vegetables, Curries
      Yield: 4 servings
 
    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"