In a medium-size non-stick pan spray oil for 2 seconds and add coconut milk.
Now mix the gram flour with a half cup of water and mix gently into a smooth batter.
Add gram flour smooth batter to the coconut milk and sprinkle turmeric powder and mix well.
Now add the additional one and a quarter cup of water to the coconut mixture and start cooking on medium-high heat.
Keep stirring it until the coconut milk comes to a rapid boil and then turn down the flame to a low setting and let it simmer for 2-3 minutes. Remove from the stove.
Spray the medium size non-stick pan with cooking oil spray for 3 seconds over low-medium heat.
Now add the finely chopped onion, salt, and paprika; stir fry for 2-4 minutes add tomato sauce and stir well; cover it and cook for 2-5 minutes.
Add 1/4 cup of water and let it cook for 5-7 minutes, and again spray the cooking oil spray for 3 seconds and stir well cover and let it cook.
Once the onion is soft, moist, and well incorporated with tomato sauce, spray cooking oil spray for another 3 seconds, stir well, and removed from the stove.
Cook the spaghetti by following the instructions given on the back of the package.
In a serving bowl add the spaghetti, pour some coconut kadhi, and add the spoonful of no-meat tomato sauce.
Garnish with cilantro, green onion, and a slice of lemon, and sprinkle some crushed red pepper.
Enjoy the non-meat coconut kadhi khausey.
Serving Size 371g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.