Indian Stuffed Potatoes

Recipe Ingredients

1 cup	93g / 3.3oz	Grated fresh coconut or
1/2 cup	46g / 1.6oz	Flaked sweetened coconut
1/8 teaspoon	0.6ml	Baking soda
2 cups	32g / 1.1oz	Chopped fresh cilantro
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Minced serrano chile
1 teaspoon	5ml	Grated peeled gingerroot
20 teaspoons	100ml	Red potatoes - (2-1/2 pounds) (small)
2 tablespoons	30ml	Vegetable oil
5		Whole cloves
1		Cinnamon stick - (3-inch)
1 1/2 cups	93g / 3.3oz	Finely chopped onion
2 teaspoons	10ml	Ground cardamom
1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Chili powder
2 cups	474ml	Water
1/4 cup	59ml	Plain nonfat yogurt
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

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).

Source:
Cooking Light, March 1995, page 84

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