Step 1: Cut up and in about 1-2 tbsp. safflower or other neutral oil fry fry fry your onions, garlic, tomato, chili pepper, and ginger until onions are around 1/3 the volume you started with.
Step 2: In a large bowl toss the carrots, turmeric, asafoetida and fenugreek. Scramble and fry up your eggs. When cool, mix these, and the onion mixture with the carrot mixture.
Step 3: When the spaghetti is cooked, toss it all together. Now you can eat it like this or you can refrigerate it for a day.
Step 4: On day two, place the spaghetti in a frying pan. Top it with some fresh coriander and green onions and any leftover vegetables you have around.
Step 5: Cook the pasta covered in the pan until the veggies wilt a bit and you hear it crackle, be patient.