In a bowl, whisk together eggs, cheese, red chilli flakes, kasuri methi and flaxseed. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida.
Then add the onion, ginger and green chilies. Saute till light brown.
Add the chopped veggies, sesame seed and all the dry spices. Mix well and add some water. Cover and cook till the veggies turns soft.
Spread the boiled pasta. Then pour the egg mix over it. Cover and cook on a low flame till one side is done. Flip it over and cook
the other side too.
Transfer to a serving plate and cut as desired. Serve, garnished with fresh grated coconut and coriander leaves.
