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.