Spicy Masala Maggie

1In a pan, heat vegetable oil (1 tablespoon) over medium heat.

2Add cumin seeds (½ teaspoon) and mustard seeds (½ teaspoon). Let them splutter for a few seconds.

3Add finely chopped onions and sauté until they turn translucent.

4Add chopped green chili (1) and tomatoes. Cook until the tomatoes are soft and mushy.

5Sprinkle turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and garam masala (½ teaspoon). Mix well to combine the spices with the vegetables.

6Pour water (2 cups) into the pan and bring it to a boil.

7Break the Maggie noodles (2 packs) into the pan and cook for 2-3 minutes until the noodles are cooked and the water (2 cups) has evaporated, stirring occasionally.

8Garnish with fresh coriander leaves and serve hot.