Sri lankan spaghetti

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
4 red indian onions

4 large carrots grated

2 sri lankan green chili peppers

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


  • 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.





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