Spaghetti ~ Indian Style ~ Fully loaded with assorted vegetables!!!

Prep Time: 20 min
Cooking Time: 20 min
Serves: 3

Ingredients

1. Spaghetti - 1 pkt
2. Salt - to taste
3. Vegetable oil - 1 tbsp + 1 tbsp

Assorted vegetables

1. Onion (finely sliced) - 4 small sized
2. Capsicum (cut in to thin vertical strips) - 2
3. Carrot (cut in to thin vertical strips) - 2
4. Beans (chopped) - 1/2 cup
5. Frozen corn kernels (thawed) - 1/4 cup

Other ingredients

1. Soya sauce - 2 tsp
2. Tomato Ketchup - 1 tbsp
3. Tabasco red chilly sauce - 1 tsp
4. Brown sugar - 2 tsp
5. Roasted, peeled peanuts (coarsely crushed) - 3 tbsp
6. Poppy seeds (dry roasted) - 1 tbsp
7. Sesame seeds (dry roasted) - 1 tbsp

For seasoning

1. Green chillies (vertically slit) - 2
2. Garlic (finely chopped) - 2 tbsp
3. Ginger (finely grated) - 1 tbsp
4. Red chillies (De seeded & torn) - 10
5. Cinnamon stick - 1 inch piece
6. Vegetable oil - 3 tbsp

For garnishing

1. Lemon juice - juice of half lemon
2. Cilantro (finely chopped) - 3 tbsp

Method

1. Dry roast poppy seeds & sesame seeds separately; set aside.
2. Cook spaghetti in boiling hot water along with enough salt and a tablespoon oil for about 8 to 10 min until al dente.
   
3. Drain, wash in cold water, drain again, toss in one tbsp oil & set aside.
4. Heat 3 tbsp oil in a wok, add cinnamon stick, de seeded red chillies, finely chopped garlic, ginger & vertically slit green chillies; saute for a min or two in medium flame.
5. Add finely sliced onion & saute until golden brown.
6. Add rest of the vegetables, salt & stir fry in high flame for about 3 to 5 min.
7. Close with lid & cook in low flame for another 7 to 8 min combining all ingredients at regular intervals.
8. Add soya sauce, tomato ketchup, Tabasco red chilly sauce, brown sugar & combine well.
9. Close with lid & cook again in low flame for 3 min.
10. Now add the tossed spaghetti & combine well.
11. Close with lid & cook in low flame for 2 to 3 min.
12. Add coarsely crushed peanuts, dry roasted poppy seeds & sesame seeds; mix well.
13. Close with lid & cook for two to three min; switch off gas.
14. Squeeze in juice of half lemon; mix well.
15. Garnish with finely chopped cilantro & serve hot.