| 1 | Soak nuts in warm water for 4 hours or overnight. |
| 2 | Drain, wash & drain again. |
| 3 | heat ghee in a large pot over moderate heat. |
| 4 | When hot, but not smoking, add the spice seeds & sugar. |
| 5 | Fry till the seeds darken & the sugar caramelizes. |
| 6 | Add the ginger, chilies, spinach, nuts, coconut & salt. |
| 7 | Cover, reduce heat to low & cook for 10 minutes. |
| 8 | Uncover, gently turn the spinach over. |
| 9 | Add water if necessary. |
| 10 | Cook for a further 10 minutes. |
| 11 | stir in the nutmeg & heat through for 1 to 2 minutes. |
| 12 | Garnish with lemon & serve. |
| 13 | yamuna devi, "the art of indian vegetarian cooking" |
