Farm Spaghetti (2 serves)


  • Spaghetti – 140 g

  • Onions – 2 medium size
  • Tomatoes – 2
  • Capsicum – 1 large or 2 small
  • Cabbage – 1/4
  • Lemon – 1
  • Olive oil – 1/2 tablespoon
  • Butter – 1 tablespoon
  • Cumin powder – 1/3 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Salt – 2/3 teaspoon
  • Red chili powder – 1/4 teaspoon
  • Cucumber – 1 small
  • 3 green chilies
  • Fresh parsley/coriander

  • Take enough water in a pan to cover the spaghetti over a inch or two.
    Bring the water to boil.
  • As soon as the water starts to boil, add the spaghetti.
    Break it into half, if the spaghetti is too long for the pan.
  • Continue to boil for about 7 mins.
  • Drain the water, run it through cold water and spread on a plate.
  • Add half a tablespoon of oil over the
    spaghetti evenly, so that it does not
    stick, and keep aside.

  • Add a teaspoon of butter in a frying pan

    and start heating.

  • Now add chopped onions and cumin powder.
  • Wait till the onions become translucent, then add chopped green chilies , cabbage and capsicum.
  • Add a tablespoon of water and then add salt and red chili powder.
  • Keep stirring and add chopped tomatoes and lemon a minute later.



  • Stir for 2 mins and then mix the boiled spaghetti with fried vegetables.
  • Heat for another 2 – 3 mins and the spaghetti is ready to serve.
  • Take it out in a plate and garnish with cucumber, fresh parsley/coriander and some cream.
    Serve with a glass of orange juice.


Author: Mana

Mana Want is a travelholic and foodie on the endless journey to explore the beautiful places, culture, food and style around the world. Most of his days are spent wandering the streets, taking in the vibes, eating whatever catches the eye and cooking experimental vegetarian dishes

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