Sri lankan spaghetti

(2.75/5 - 4 votes)
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- 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


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.


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