Indian stuffed potatoes

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

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