Ingredients:

• soup macaroni – 200 gm
• oil or Ghee – 4 tbsp
• Cloves – 2
• Cinnamon – 2 pieces
• Mustard Seeds – 1 tsp
• Cashew nuts – 2 tbsp, broken into pieces
• Curry leaves – few
• Green chillies 3, slit
• Onion – 1/2 cup, minced
• Turmeric powder – 1/2 tsp
• Tomato – 1/2 cup, chopped
• Coriander leaves – 1/2 cup, chopped
• salt to taste

Method:

1. Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
2. Cook till just tender and not mushy.
3. Drain, rinse with cold water and keep aside.
4. Heat oil or Ghee in a Kadai, add cloves and cinnamon. Fry for few seconds.
5. Add mustard. When it splutters, add cashew nuts.
6. When the nuts turn light brown, add curry leaves, green chillies and onion.
7. Fry till onions are light brown.
8. Add tomatoes. Cover and cook on low flame till tomatoes are soft.
9. Toss in the macaroni. Add salt. Mix well.
10. Keep covered on a low flame till the macaroni is heated through.
11. Serve hot garnished with coriander leaves.