Brinjals in plum sauce with chilli garlic noodles


We have a restaurant called Global Fusion in Mumbai which has an awesome buffet spread. I first tasted the brinjal dish there and fell in love with it. When I asked the staff for the recipe, they were very vague about it and I came back confused about the recipe.


But my mind was set on making this dish, so googled a few recipes and then finally figured out what flavours I wanted to add into it. Then the hunt was on for fresh plums.


Finally found some plums, and  had to prepare this dish that has been in my long pending list of experiments. To compliment this gravy found the perfect partner in crime. And yes it’s pure vegetarian completely unlike my usual preference but it’s chatakdar yummy



6 big plums
2 chopped onion
10 chopped garlic
1″ chopped ginger
1/2 cup soya sauce
2 tbsp sweet chilli sauce
1 bharta brinjal cut into quarters
1 tbsp cornflour
1 tbsp schezuan sauce
1 tsp honey
Chopped spring onion greens

1) chop the plums. Add 1 onion, half of the garlic, ginger, soya sauce, sweet chilli sauce and the plums in little water. Boil for 20 mins or till the plums are soft and the sauce is a little thick. Blend in mixer when cool
2) Quarter the brinjal and sprinkle salt. Leave for 15 mins. Wipe clean and then coat with cornflour. Pan fry till 90% done.
3) in a pan, heat oil, add 1 onion, left over garlic. Sauté
4) add 7-8 tbsp of plum sauce, and the schezuan sauce. Add little salt. Cook for a min
5) add the brinjal and let it cook out. Shut the gas and add the honey, mix well. Garnish with spring onion greens



1 pkt Hakka noodles

6-7 minced garlic

2 spring onion sliced – white and green separate

1 tbsp soya sauce

4-5 dried Kashmiri chillies


1) Boil noodles as per package instructions. Be careful to leave it al dente.

2) Heat oil in a wok, Add the garlic and fry a little.

3) break the chillies and add it. Keep the flame low. Mix well

4) Add the spring onion whites, mix well and add the soya sauce.

5) Add the salt and noodles and toss it.

6) Garnish with spring onion greens