Spaghetti with indo Chinese twist

Name: Spaghetti with indo Chinese twist
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 pack Spaghetti; 1cup (cut into julients) Tri colour capsicum; 1/2 cup (cut into julients) Onion; 2 Eggs; 1 Slit green chilli; 4 pods Crushed garlic; 1/2 tspn Crushed pepper; 1/2 tspn Chilli flakes; 1 tspn Vinegar; to taste Salt

Foodieszing @cook_15458267

Tamilnadu

Easy recipe for parties and for sudden guest.

Foodieszing @cook_15458267

Tamilnadu

Easy recipe for parties and for sudden guest.

Saved

Ingredients

30 minutes

4 servings

1 packSpaghetti
1cup (cut into julients)Tri colour capsicum
1/2 cup (cut into julients)Onion
2Eggs
1Slit green chilli
4 podsCrushed garlic
1/2 tspnCrushed pepper
1/2 tspnChilli flakes
1 tspnVinegar
to tasteSalt

Saved

Steps

30 minutes

1

Cooking spaghetti: boil 1 liter of water, add 2 tspn of oil, add the spaghetti and cook about 10 min in low flame. Make sure it should not be sticky. Once cooked, drain it and pour cool water to it.
2

Make scrambled egg: pour a tspn of oil in a kadai and add eggs, pepper and salt. Fry until soft.
3

Take a heavy bottom kadai. Add 1/4 cup of oil. Add garlic and roast until golden brown. Then add onion, capsicum satue well for 2 minutes on high flame.
4

Now add the cooked spaghetti, red chilli flakes, pepper, vinegar and salt. Finally add scrambled eggs. Saute well. Cook it for a couple of minutes. Off the flame and cover it. Serve hot.