Indian Stuffed Potatoes

Ingredients

• 0.1 teaspoon baking soda 
• 0.3 teaspoon chili powder 
• 1 stick cinnamon (3-inch)
• 2 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 2 cups cilantro leaves fresh chopped
• 1 teaspoon gingerroot grated peeled
• 2 teaspoons ground cardamom 
• 1 teaspoon ground ginger 
• 1.5 cups onion finely chopped
• 0.3 cup nonfat yogurt plain
• 2.5 pounds potatoes red
• 1 teaspoon salt 
• 1 teaspoon serrano chile minced
• 1 cup coconut or fresh sweetened grated flaked
• 2 tablespoons vegetable oil 
• 2 cups water 

Equipment

• bowl
• frying pan
• slotted spoon
• melon baller

Directions

1. Combine coconut and baking soda in a bowl, and toss well.
2. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.
3. 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.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add cloves and cinnamon stick; saut 1 minute.
6. Remove spices from oil with a slotted spoon, and discard.
7. Add onion to skillet; saut 3 minutes or until tender. Stir in the cardamom and next 2 ingredients.
8. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture.
9. Combine water and yogurt; stir well.
10. Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat.
11. Cut potatoes in half horizontally, and serve with sauce.
12. Garnish with cilantro.