Boil water and add macaroni along with salt and little oil. When the macaroni turns tender (approx. this takes around 10 - 15 mins.).
Drain the excess water and keep it aside.
Heat oil in a pan.
Add the mustard and urad dal.
When they stop spluttering, add the curry leaves and saute for a minute.
Add the chopped green chillies and saute for a minute.
Add the chopped onion.
Saute it until they turn translucent.
Add the chopped tomatoes, along with salt.
When the tomatoes get cooked, add the macaroni and mix it gently.
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.