Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Grated fresh coconut or |
| ½ cup | Flaked sweetened coconut |
| ⅛ teaspoon | Baking soda |
| 2 cups | Cilantro, chopped |
| 2 tablespoons | All-purpose flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Serrano chile, minced |
| 1 teaspoon | Ginger, peeled and grated |
| 20 smalls | Red potatoes (2 1/2 lb) |
| 2 tablespoons | Vegetable oil |
| 5 \N | Cloves |
| 1 \N | 3\" stick cinnamon |
| 1½ cup | Onion(s), finely chopped |
| 2 teaspoons | Ground cardamon |
| 1 teaspoon | Ground ginger |
| ¼ teaspoon | Chile powder |
| 2 cups | Water |
| ¼ cup | Yogurt |
| ¼ cup | Cilantro, chopped |
Combine coconut and baking soda in 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 the coconut mixture, reserving any remaining coconut mixture.
Heat oil in large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; saut‚ for 1 minute. Remove spices from oil with a slotted spoon and discard. Add onion to skillet; saut‚ 3 minutes or until tender. Stir in the cardamon, ginger and chile powder. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture. combine water and yogurt; stir we;; Pour over potatoes; bring to a boil. cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Cut potatoes in half horizontally, and serve with sauce. Garnish with cilantro.
Source: The Ganges Restaurant in San Francisco Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95