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Categories:
coconut baking soda fresh cilantro flour salt serrano chile gingerroot red potatoes vegetable oil cloves cinnamon stick onion ground cardamom ground ginger chili powder water nonfat yogurt fresh cilantro
Viewed: 58 - Published at: 2 years agoIngredients
- 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
Method
- 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; saute 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; saute 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.
