Bitsys Kitchen. Indian Stuffed Potatoes

Indian Stuffed Potatoes
1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut 1/8 tsp. baking soda 2 cups chopped fresh cilantro 2 Tbsp. all-purpose flour 1 tsp. salt 1 tsp. minced serrano chile 1 tsp. grated peeled ginger root 20 small red potatoes (2-1/2 pounds) 2 Tbsp. vegetable oil	5 whole cloves 1 cinnamon stick (3 inch) 1 1/2 cups finely chopped onion 2 tsp. ground cardamom 1 tsp. ground ginger 1/4 tsp. chili powder 2 cups water 1/4 cup plain nonfat yogurt 1/4 cup chopped fresh cilantro

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.

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