1. Cut the onions, cauliflower, carrot and tomatoes lengthwise.
2. Boil all the vegetables, except for the tomatoes in salted water. Drain and keep aside.
3. Heat the ghee in a kerahi and add mustard seeds, urad dal and chana dal.
4. When they start to splutter, add chillies, ginger, cashewnut, raisins, curry leave and coriander leaves.
5. Fry for 3 mins. then add the spaghetti, keep frying until the spaghetti is golden brown.
6. Add the boiled vegetables along with the tomatoes, salt and sugar.
7. Blend well and cook for a few minutes. A little milk or water can be added if required.
8. Add the powdered cloves, cinnamon, cumin seeds and coriander. Mix well.
9. Remove from fire, place on a serving dish and garnish with grated cheese, coconut and chopped coriander leaves.

Serves:6