Burmese Spaghetti

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.

You’ll need:

burmese spaghetti prep.jpg

  • 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.




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