Aloo Baigan

Eggplant is known locally in Grenada as melongene, balanjay, and baigan. Aloo is Hindi for potato. Baigan is also Hindi. To my know- ledge; melongene and balenjay are Bhojpuri (a dialect of Hindi). There are many eggplant dishes in Grenadian cuisine, most of which are curries. My favorite is made with coconut milk, callaloo and okra. It is quite tedious to prepare, as it must be on a medium low fire for about 2 hrs or so. I will post the recipe for it soon. However, the following curry is fairly simple to prepare.


1 lb or 2 cups peeled and sliced melongene(eggplant)
1 lb or 2 cups cubed potato
1 1/2 cup water
1 onion, sliced
1 clove garlic, sliced
1 tbsp curry powder
2 tsp ground geera(cumin)
1 tsp West Indian hot sauce
1 tsp salt
2 tbsp oil
black pepper to taste

• Warm oil in a large pan over medium heat.


• When hot, add the curry powder and stir for about half a minute, then add cumin, onion, garlic and hot sauce. Continue stirring for about 2 minutes.


• Add the potato and melongene and sauté for another 2 minutes, then add water and place the temperature on medium high. Cover the pot.


• Cook for 15 minutes, stirring occasionally. Then reduce heat to medium, add salt and black pepper and continue to cook for another 15 minutes, or until sauce is thick.

Serve with rice or roti.

Serves 6

© K Joseph