Indian Stuffed Potatoes

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

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 (about 2-1/2 pounds)
2 Tbsp. vegetable oil
5 whole cloves
1 (3″) cinnamon stick
1-1/2 cups finely chopped onion
2 tsp. ground cardamom
1 tsp. ground ginger
1/4 tsp. chile powder
2 cups water
1/4 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro

Instructions:

Combine the coconut and baking soda in a bowl and toss well. Add 2 cups of cilantro and the next 4 ingredients, then stir well and set aside.

Using a melon baller, scoop a hole out of the center of each potato and stuff the centers with the coconut mixture, reserving any of the remaining coconut mixture.

Heat the oil in a large nonstick skillet over medium-high heat. Add the cloves and cinnamon stick, and saute for 1 minute. Remove the spices from the oil with a slotted spoon and discard. Add the onion to skillet and saute for 3 minutes or until tender. Stir in the cardamom and the next 2 ingredients. Add the potatoes to skillet, stuffed sides up, and sprinkle with the remaining coconut mixture.

Combine the water and yogurt and stir well. Pour the mixture over the potatoes and bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until tender. Remove the skillet from the heat and cut the potatoes in half horizontally. Serve with the sauce and garnish with the cilantro.

Yields 10 servings.

Recipe by Chef Malvi Doshi, Cooking Light magazine, March 1995.