Your pagal banjaara has been experimenting with spaghetti a good bit, so here’s another interesting spaghetti recipe. While the Spring-time Spaghetti serves as a mild, refreshing, light dish, this particular recipe is more for days when you want to tantalize your taste-buds with something tangy and spicy. This dish is inspired by Tarla Dalal’s version of the Burmese Spaghetti.
- 75 – 80 g dry spaghetti
- 1 red onion, sliced
- 1/2 carrot, peeled and sliced
- 6 cloves garlic, chopped finely
- 1 spring onion, chopped finely
- 2 tomatoes, chopped
- A handful french beans, chopped inch-long
- Sliced green chillis, to taste
- 1/2 cup tomato ketchup
- 2 tsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp sugar
- Salt, to taste
- Cooking oil of your choice
Let’s get to work.
- Cook the spaghetti according to packet instructions, and drain.
- In a separate pan, pour a tablespoon of oil. On a high flame, saute all the vegetables except for the spring onions. Cook till the red onions appear translucent.
- Pour in the vinegar first, followed by the tomato ketchup, Worcestershire sauce, and sugar. Toss in your cooked spaghetti.
- At this stage, you can add a teaspoon of powdered red chilli if you really like things spicy.
- Season to your liking with salt, and serve it up in a big bowl. Garnish with spring onions. This tastes best when eaten steaming hot!
If you like this dish, let the banjaara know. If you love it, let everyone know.