Dum Shak Vegetable Casserole
INGREDIENTS:
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
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.
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.