Fill a large pot of water (about ⅔ full) and boil it on high heat.
When the water boils, blanch the tomato and remove it from boiling water using a slotted spoon.
Add salt to the boiling water. Drizzle a few drops of oil into the water (optional).
Peel and finely chop the onions, blanched tomato and , carrot.
Finely chop the bell pepper.
Add pasta to the rapidly boiling water and let it cook as per the direction on the package. Cook the pasta only till the al-dente stage (slightly undercooked).
While the pasta is cooking, heat a large skillet on medium-high heat. Add oil and when the oil is hot, add the chopped onions. Saute till the onions turn slightly pinkish brown.
At this point, you can add the spice powders: Paprika, Cayenne (optional), ground coriander, ground cumin, ground turmeric along with ginger garlic paste and curry leaves.
Saute for a couple of minutes till the spices loose their raw smell and then add the vegetables and ¼ cup of pasta water. Cover and cook for 2-3 minutes or till the vegetables are cooked to your liking. Season with salt. Your vegetable sauce is ready. Reduce the heat to low.
When the pasta is cooked al-dente (a little chewy), using a slotted spoon, drain the water and keep adding the pasta to the vegetable sauce. Mix well so that pasta is well coated with the sauce. (Please note that pasta will continue to cook because of the heat, so make sure the pasta is indeed al dente)
Turn off the heat and keep the pasta covered for a couple of minutes.
While the pasta is absorbing the sauce, prepare your fried eggs/over easy eggs and steamed vegetables (Optional).
Sprinkle some Garam masala and mix it well with the pasta just before serving.
Serve hot, garnished with chopped cilantro leaves (with the eggs on the top and the vegetables on the side).