- elbow macaroni boiled
- 1 large onions chopped
- 2 small tomato chopped
- 3-4 chilies- to taste
- 1 tbsp ginger- 1tbs
- oil to cook
- 1 tbsp salt
Start off by boiling the elbow macaroni in some hot water and ½ tbs of salt. Keep stirring in between to avoid sticking at the bottom of the pan.
After perfectly boiling (check by pressing the macaroni in between your fingers, if it’s easily breakable then it’s done),
strain the macaroni and wash with cold water to remove excess starch. Also, coat with 1 tbsp of oil to avoid sticking with each other.
Now on the other side heat some oil in a pan, add chopped green chillies, grated ginger, and onions.
Sauté the mixture and allow the onions to cook until it changes the colour to light pink.
Followed by adding chopped tomatoes and cooking it till all the water is dried and it starts releasing oil from its sides. At this point add the boiled and cooled macaroni and salt and sauté it nicely to mix everything.