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Spinach and Badam Sak

Postby Isvari » Monday 13 March 2017, 12:13

Spinach and Badam Sak

Nut soaking time: Overnight or at least 4 hours (in hot water)

Cooking time: 20 mins.

Serves: 4 or 5


Ghee: 3 tbsp
Black mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Fenugreek seeds: ¼ tsp
Jaggery/sugar: 1 tbsp
Fresh ginger: Grated 1 tsp
Green chilies: Minced 1 tsp
Raw almond: Soaked and skin peeled 50 gms
Spinach: Washed and shredded 2 bunches
Fresh coconut: Grated 3 tbsp
Salt: To taste
Water: If required
Nutmeg: Powder ¼ tsp

Heat ghee in a pan over moderate heat and add spice seeds and jaggery and fry until the jaggery caramelizes.
Add grated fresh ginger, chilies and nuts. Sauté well.
Once the chili ginger mix loses its raw smell, mix in spinach and cover to cook it in its own juices.
Once the spinach is almost cooked toss in coconut, salt and nutmeg. Mix well to combine. Cover and reduce the heat to low and cook for 2 mins.
Serve hot.

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