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In a pot, bring water to a boil. Add 1 teaspoon of salt and 1 teaspoon of oil to the boiling water. Add 200g of macaroni pasta and boil for 10 minutes until al dente.
Once boiled, drain the pasta using a colander. Rinse the pasta thoroughly with cold water to prevent it from sticking together.
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter. Then add 1 medium chopped onion and sauté until translucent, about 2-3 minutes. Add 1 tablespoon each of chopped ginger, garlic, green chilies, and 5-6 curry leaves. Sauté for another minute until fragrant.
Add 1 medium chopped tomato and 1 medium chopped capsicum to the pan. Mix well and cook for 3-4 minutes until the vegetables soften slightly.
Add 1/2 teaspoon of salt, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Mix all the spices thoroughly with the vegetables. Then, add 1 packet (7g) of Maggi Masala and mix again.
Stir in 2 tablespoons of fresh chopped coriander leaves. Add 2 tablespoons of tomato ketchup and mix well to combine all the flavors.
Add the boiled and rinsed pasta to the pan with the vegetable mixture. Mix everything thoroughly, ensuring the pasta is well coated with the sauce. Cook for 5 minutes, stirring occasionally.
Sprinkle 1 teaspoon of oregano seasoning over the pasta. Squeeze the juice from half a lemon over the dish. Serve the hot pasta in a plate and grate 2 tablespoons of cheese on top before serving.
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