Boil water with a teaspoon of salt and oil each.
When it comes to a rolling boil, add the pasta.
Cook till 'al dente', i.e. when you bite into a pasta, there shouldn't be any white in the centre.
It should be cooked through yet firm.
Drain the pasta in a colander.
Pour cold water over it so that it doesn't cook further.
Drain well and keep aside.
Meanwhile heat butter in a pan.
Saute the onions and garlic till pink in colour.
Add the chilli powder and turmeric powder and saute for a few seconds.
Add the vegetables and fry for a minute.
Add flour and fry for another minute.
Tip in the vegetable stock and mix carefully, making sure that no lumps are formed.
When it starts to boil and turns thick, add the cooked pasta and mix well.
Finally add the coconut milk.You can add more to meet the consistency you require.
When it starts to boil, sprinkle the garam masala powder.
Adjust the seasoning.
Transfer to a serving plate.
Garnish with coriander leaves and serve hot.