1 cup grated fresh coconut or
1/2 cup flaked sweetened coconut
1/8 teaspoon baking soda
2 cup cilantro, chopped
2 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon serrano chile, minced
1 teaspoon ginger, peeled and grated
20 small red potatoes (2 1/2 lb)
2 tablespoon vegetable oil
1 3 stick cinnamon
1 1/2 cup onion(s), finely chopped
2 teaspoon ground cardamon
1 teaspoon ground ginger
1/4 teaspoon chile powder
2 cup water
1/4 cup yogurt
1/4 cup cilantro, chopped
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; sauté for 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 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.
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