Macaroni Tomato Bhath

Ingredients:
soup macaroni - 200 gmoil or ghee - 4 tbspcloves - 2cinnamon - 2 piecesmustard seeds - 1 tspcashew nuts - 2 tbsp, broken into piecescurry leaves - fewgreen chilies - 3, slitonion - ½ cup, mincedturmeric powder - ½ tsptomato - ½ cup, choppedcoriander leaves - ¼ cup, choppedsalt to taste
Method:
Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
Cook till just tender and not mushy.
Drain, rinse with cold water and keep aside.
Heat oil or ghee in a kadai, add cloves and cinnamon. Fry for few seconds.
Add mustard. When it splutters, add cashew nuts.
When the nuts turn light brown, add curry leaves, green chilies and onion.
Fry till onions are light brown.
Add tomatoes. Cover and cook on low flame till tomatoes are soft.
Toss in the macaroni. Add salt. Mix well .
Keep covered on a low flame till the macaroni is heated through.
Serve hot garnished with coriander leaves.