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Indian Stuffed Potatoes

Yield 10 servings (serving size: 4 potato halves and 3 tablespoons sauce)

Ingredients

  • 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

Nutrition Information

  • calories 147
  • caloriesfromfat 29 %
  • fat 4.8 g
  • satfat 2.1 g
  • monofat 0.9 g
  • polyfat 1.4 g
  • protein 3.3 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 267 mg
  • calcium 52 mg

How to Make It

  1. Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.

  2. 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.

  3. 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.

The Ganges, San Francisco, California