1 cup grated fresh coconut or
1/2 cup flaked sweetened coconut
1/8 teaspoon baking soda
2 cup chopped fresh cilantro
2 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon minced serrano chile
1 teaspoon grated peeled gingerroot
20 small red potatoes, (2-1/2 pounds)
2 tablespoon vegetable oil
5 whole cloves
1 cinnamon stick, (3-inch)
1 1/2 cup finely chopped onion
2 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon chili powder
2 cup water
1/4 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
Directions: How to Cook Indian Stuffed Potatoes
Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.
Using a melon baller, scoop a hole out of the center of each potato. Stuff the center of each potato with coconut mixture, reserving any remaining coconut mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; saute 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; saute 3 minutes or until tender. Stir in the cardamom and next 2 ingredients. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture.
Combine water and yogurt; stir well.
Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Yield: 10 servings (serving size: 4 potato halves and 3 tablespoons sauce).
Per serving: 238 Calories; 8g Fat (27% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Serving Ideas : Garnish with cilantro.
NOTES : From The Ganges Restaurant. Cut potatoes in half horizontally, and serve with sauce.
Recipe by: Cooking Light, March 1995, page 84
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