Name: Indian Stuffed Potatoes
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

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

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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