| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables | 10 | Servings |
INGREDIENTS
| 1 | c | Grated fresh coconut or |
| 1/2 | c | Flaked sweetened coconut |
| 1/8 | ts | Baking soda |
| 2 | c | Chopped fresh cilantro |
| 2 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Minced serrano chile |
| 1 | ts | Grated peeled gingerroot |
| 20 | sm | Red potatoes, (2-1/2 pounds) |
| 2 | tb | Vegetable oil |
| 5 | Whole cloves | |
| 1 | Cinnamon stick, (3-inch) | |
| 1 1/2 | c | Finely chopped onion |
| 2 | ts | Ground cardamom |
| 1 | ts | Ground ginger |
| 1/4 | ts | Chili powder |
| 2 | c | Water |
| 1/4 | c | Plain nonfat yogurt |
| 1/4 | c | Chopped fresh cilantro |
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). 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 MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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