Combine coconut and baking soda in a 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 coconut mixture, reserving any remaining coconut mixture.

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

Combine water and yogurt; stir well.

Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Yield: 10 servings (serving size: 4 potato halves and 3 tablespoons sauce).

Per serving: 238 Calories; 8g Fat (27% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 267mg Sodium

serve with sauce.