Boil macaroni in plenty of water with a drop of oil till done. Do not overcook. Wash under running water and drain. Allow to cool
Heat oil in a pan and add chopped chillies and curry leaves.
Add chopped onions and fry till onions are translucent
In a bowl beat eggs with salt, half of the coriander leaves and a pinch of turmeric
Once the onions are translucent add the beaten eggs
Keep stirring continuously till the egg and onions are coated well
Add boiled macaroni and mix well.
Finally add salt and the remaining chopped coriander leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.