Recipe - Indian Stuffed Potatoes

1 cup Grated fresh coconut or
One half cup Flaked sweetened coconut
1/8 teaspoon Baking soda
2 cup Chopped fresh cilantro
2 tablespoon Allpurpose flour
1 teaspoon Salt
1 teaspoon Minced serrano chile
1 teaspoon Grated peeled gingerroot
20 small Red potatoes, (2One half pounds)
2 tablespoon Vegetable oil
5 Whole cloves
1 Cinnamon stick, (3inch)
1 One half cup Finely chopped onion
2 teaspoon Ground cardamom
1 teaspoon Ground ginger
One fourth teaspoon Chili powder
2 cup Water
One fourth cup Plain nonfat yogurt
One fourth cup Chopped fresh cilantro

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 mediumhigh 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

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.