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2 ¾-pound russet potatoes, divided
1 large egg plus 1 large egg white
? cup canola oil, plus additional for greasing the baking sheet
¾ cup fat-free milk
2 tablespoons minced chives or the green part of a scallion
½ teaspoon caraway seeds
3¼ cups all-purpose flour, plus additional for dusting and kneading
1½ tablespoons baking powder
1 teaspoon salt

Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.

Position rack in center of oven; preheat oven to 375°F. Lightly oil a large baking sheet with a little canola oil dabbed on a paper towel.

Peel remaining potato and grate it through the large holes of a box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.

Stir in egg and egg white, oil, milk, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.

Lightly flour a clean work surface and hands. Turn dough out onto floured surface and knead for 1 minute, adding additional flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour will turn the dough tough; it should remain a little tacky but workable.

Shape dough into an 8-inch circle; flatten slightly, keeping loaf mounded at its center, and place on prepared baking sheet. Use a sharp knife to cut an 'X' in top of dough, cutting into dough about ½ inch. Bake until golden brown and firm to the touch, about 55 minutes. Cool for 1 hour on a wire rack before slicing and serving. Yields 16 slices.

Kootu Curry

½ cup plus 6 tablespoons unsweetened coconut
1½ teaspoons ground ginger
1½ teaspoons ground coriander
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups)
2¼ cups reduced-sodium vegetable broth
2¼ cups peeled, diced eggplant
1½ cups chopped green beans
¾ cup canned chickpeas, drained and rinsed
2 teaspoons canola oil
¾ cup thinly sliced shallots
1 tablespoon lemon juice

Place ½ cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, black pepper and cayenne pepper in a spice grinder or a mini food processor; grind or process until mixture is about the consistency of coarse sand.

Combine potatoes, broth and spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low and simmer slowly for 10 minutes.

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