Maggi Tadka Noodles

Ingredients(for 1 bowl (approx. 200g cooked noodles with vegetables))

• 2 packets (140g) Maggi noodles (atta or classic) (Choose atta version for extra fiber)
• 1 small, finely chopped Onion (pyaz)
• 1 medium, finely chopped Tomato (tamatar)
• 1/2, diced Green capsicum (shimla mirch)
• 1 small, julienned Carrot (gajar)
• 1/4 cup Green peas (matar)
• 1/2 tsp Mustard seeds (rai)
• 6-8 Curry leaves (kadipatta)
• a pinch Asafoetida (hing)
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp Red chilli powder (lal mirch) - optional
• 1 tbsp Oil (use cold-pressed mustard or olive oil)
• to taste Salt
• 1 tbsp, chopped Fresh coriander (dhaniya) - optional

Instructions

1. 1

   Heat oil in a kadhai or deep pan on medium flame. Add mustard seeds (rai) and let them splutter. Add asafoetida (hing) and curry leaves (kadipatta), sauté for a few seconds.

   3 minutes

   Ensure oil is hot before adding mustard seeds for best flavor.

2. 2

   Add finely chopped onions (pyaz) and sauté until translucent. Stir in chopped tomatoes (tamatar) and cook until soft and pulpy.

   4 minutes

   Add a pinch of salt to help tomatoes cook faster.

3. 3

   Mix in all the vegetables: capsicum, carrot, and green peas. Sprinkle turmeric (haldi) and red chilli powder (if using). Cook for 3-4 minutes until veggies are semi-cooked but retain crunch.

   5 minutes

   Do not overcook vegetables to preserve nutrients and texture.

4. 4

   Add 2 cups of water and bring it to a boil. Add Maggi noodles and the tastemaker masala from the packets.

   2 minutes

   Break noodles into halves for easier mixing and eating.