Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Grated fresh coconut or 5 Cloves
1/2 c Flaked sweetened coconut 1 3" stick cinnamon
1/8 ts Baking soda 1 1/2 c Onion(s), finely chopped
2 c Cilantro, chopped 2 ts Ground cardamon
2 tb All-purpose flour 1 ts Ground ginger
1 ts Salt 1/4 ts Chile powder
1 ts Serrano chile, minced 2 c Water
1 ts Ginger, peeled and grated 1/4 c Yogurt
20 sm Red potatoes (2 1/2 lb) 1/4 c Cilantro, chopped
2 tb Vegetable oil

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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