1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut
1/8 teaspoon baking soda
2 cups chopped fresh cilantro
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon minced serrano chile
1 teaspoon grated peeled gingerroot
20 small red potatoes (about 2 1/2 pounds)
2 tablespoons vegetable oil
5 whole cloves
1 (3-inch) cinnamon stick
1 1/2 cups finely chopped onion
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/4 teaspoon chili powder
2 cups water
1/4 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
How to Make It
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; sauté 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; sauté 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. Cut potatoes in half horizontally, and serve with sauce. Garnish with cilantro.