Method
Boil the pasta and refresh with cold water and keep aside. Heat oil, sauté ginger, garlic, green chilies add inn the onions, fry until light browned. Add in the crushed vadis, potatoes, all powdered spices and fry for few seconds add in some hot water, tomato puree, salt to taste, mix herbs cover and simmer for 10 mins or pressure cook for at least 3 whistles. In a heavy bottomed pan spread a layer of the masala and the vadi aloo, top with pasta, chopped coriander, mint, some garam masala, rose water cover and simmer for 10 mins. Serve hot.
VARIATION: try a similar recipe with mutton or assorted seafood or sindhi mix vegetables subzi for a variation spaghetti and fettuccine can also be used similarly.