Ingredients

• Maggi - 2 packets
• Onion - 1 (chopped)
• Capsicum - 1, medium sized (chopped)
• Tomato- 1/2 (chopped) or tomato sauce
• Green chilli - according to taste (finely chopped)
• Eggs - 2
• Dalchini - 1/4th tsp (crushed /powdered)
• Coriander powder - 1/4 tsp
• Ginger-Garlic paste - 1 tsp
• Soya sauce - 1 tsp (optional)
• Oil - 3 tbsp

How to Make Indi-Noodles

• Break the noodles into small pieces.
• Heat oil in a pan, preferably non-stick.
• Put dalchini (or garam masala).
• Fry the ginger-garlic paste too for some time.
• Add onion and fry till it looks glassy and starts browning at the sides.
• Add capsicum, green chilli, and after sometime, tomatoes.
• Fry till soft.
• Empty 3/4th of the tastemaker sachet into the pan.
• Add coriander powder and mix with the onions etc.
• If you are using eggs, move the mix to one side of the pan.
• On the other side, add eggs, some salt and scramble.
• When the egg is fried, mix all the contents of the pan.
• Add noodles and continue frying till the mixture is homogenous.
• Add a little water, enough just to wet the noodles, and sprinkle some tastemaker and stir to spread evenly over all the noodles.
• Continue this process adding all the remaining tastemaker and water in instalments.
• Use just enough water to bring noodles to the softness you like.
• Do not boil the noodles in water.
• If you are using tomato sauce, add it now.
• Fry for some more time.
• Add 1 tsp soya sauce.
• Your indi-noodles are ready.