Sri lankan spaghetti

Ingredients

• 4 red indian onions
• 4 large carrots grated
• 2 sri lankan green chili peppers
• 2 tomato
• 1 clove garlic
• 1 thumb of ginger
• 1 pinch of indian chili flakes
• a bit of asafoetida and some fenugrek seeds
• 2 or 3 teaspoons turmeric
• 2 eggs
• 1 libra of spaghetti

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Preparation

• 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.
• 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.
• When the spaghetti is cooked, toss it all together. Now you can eat it like this or you can refrigerate it for a day.
• 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.
• Cook the pasta covered in the pan until the veggies wilt a bit and you hear it crackle, be patient.