Murgh Jalfrezie & Baingan Aloo

When I first tried the recipe for Murgh Jalfrezie from Betty Crocker's Indian Home Cooking I really enjoyed it... But looking at the peppers in my crisper made me want to try it again... So I dabbled with the recipe a bit and came up with this slightly different version...

For Murgh Jalfrezie:

• few tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
  
• 1 onion chopped fine
• about a tablespoon chopped ginger root
  
• 2 large cloves garlic, minced
• 1 large tomato, ground
• 1 heaping tablespoon coriander/cumin powder
• salt, to taste
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1 pound boneless chicken breast, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into large chunks
• 1 tomato, cut into large chunks
• 1/2 cup water
• 1/4 cup yogurt
• 1/4 cup heavy cream

Heat oil in a large skillet and fry mustard and cumin seeds until they pop and smoke. Add the finely chopped onion, ginger and garlic and fry until deep golden, stirring often.

Stir in ground tomato, coriander/cumin powder, turmeric, chili powder and salt and fry until oil separates. Stir in chicken and cook until chicken is done, stirring occasionally.

Add in green bell pepper, large onion chunks, tomato and water. Cover and simmer until vegetables become soft.

Whisk in yogurt and cream and heat through. Enjoy with rice or bread... or both :)

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The recipe for Baingan Aloo was adapted from Neelam Batra's 1,000 Indian Recipes and turned out excellent. Sri said it was how his mom use to make it, and It's a really simple one, too!

For Baingan Aloo:

• few tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 2 tablespoons coriander powder
• 1/4 teaspoon turmeric
• salt, to taste
• 2 Japanese eggplants, halved and sliced into half moons
• 2 medium potatoes, cut into 1/2 inch pieces
• 2 green chilies, halved and sliced
• 1 teaspoon mango powder
• 1/2 cup chopped cilantro

Heat oil in a large non-stick skillet over medium-high heat and add cumin seeds. After they sizzle a few seconds, add the coriander, turmeric and salt. Quickly add the eggplant, potatoes and green chilies. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.

Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 - 25 minutes. Stir every 3 to 4 minutes.

Add the mango powder and cilantro during the last 5 minutes of cooking. Serve!