Ingredients:

• 3 cups – cooked spaghetti
• 1 cup – grated cheese
• 1.5 cup – scraped Coconut
• 1.5 cup – Cashew nuts
• 1.5 cup – Raisins
• 6 – Green chillies (finely chopped)
• a piece – Ginger (finely chopped)
• 1 tsp – Sugar
• coriander and Curry leaves
• 1 tsp – Mustard Seeds
• 1 tsp – Chana dal
• 1 tsp – Urad Dal
• 3 – Cloves (powdered)
• 3 pieces – Cinnamon (powdered)
• 1.5 tsp – pepper
• 1.5 tsp – coriander powder
• 1.5 tsp – Cumin seed powder
• 50 g – peas
• 50 g – Onions
• 50 g – Cauliflower
• 50 g – Carrots
• 2 – Tomatoes
• 1.5 cup – Ghee
• salt to taste

Method:

1. Cut the onions, cauliflower, carrot and tomatoes lengthwise.
2. Boil all the vegetables, except for the tomatoes in salted water. Drain and keep aside.
3. Heat the ghee in a kadhai and add mustard seeds, urad dal and chana dal.
4. When they start to splutter, add chillies, ginger, cashew nut, raisins, curry leave and coriander leaves.
5. Fry for 3 minutes, then add the spaghetti, keep frying until the spaghetti is golden brown.
6. Add the boiled vegetables along with the tomatoes, salt and sugar.
7. Blend well and cook for a few minutes. A little milk or water can be added if required.
8. Add the powdered cloves, cinnamon, cumin seeds and coriander. Mix well.
9. Remove from fire, place on a serving dish and garnish with grated cheese, coconut and chopped coriander leaves.