Heat 4 cups of water in a big vessel and add spaghetti.
Boil the spaghetti until 3/4 cooked, drain and keep aside. Spaghetti should be just enough to retain a somewhat firm texture.

Heat oil in a non-stick wok; add green chillies along with chopped garlic. Saute for a few seconds on high flame.
Add chopped vegetables and toss quickly. Add salt to taste and mix well.

Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.

Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.

Add boiled spaghetti and toss on a high flame for a few seconds.
Mix soy sauce, vinegar and tomato ketchup.
Garnish the spaghetti with few spring onion greens and serve piping hot.

For Plantain Kebabs-
In a bowl, mix together all the ingredients, including the ground spice powder (except oil). Knead into dough. Make equal size portions of it and give it an oblong shape.

Heat oil in a pan and fry them few at a time till golden in colour. Drain on a tissue paper.

For Ponzu:::::---
Take all the ingredients in a mixer jar and blend them into a puree.

Assembling the dish:::---Spread a layer of spaghetti in a clean dish. add a layer of Ponzu then place kebabs on it.

Give it a final touch by spreading ponzu over it and garnish with Mint or coriander leaves..

My Tip:

do not over cook kebabs and you can sweeten the ponzu as per your taste...