Heat oil in a wok, add the onions and saute till they get a pinkish colour then add carrot and cook for 2 min.

Add green chillies and cook for about half a minute before adding the tomatoes.

After mixing in the tomatoes add the salt, red chilli powder, the tastemaker from the maggi packet.

Mix it all well adding a spinkle of water if needed and let the masalas cook for a minute with the vegetables.

Adjust the masalas if needed and now add one and half cup of water required to cook the maggi.

Bring the water to a low boil and after adding the maggi let it come to a full boil.

Stir the maggi occasionally so that it cooks evenly over medium heat and open pan.

The maggi should be ready in about 5-7 minutes. If you like your maggi soupy turn off the heat when you see the required amount of gravy at the bottom of the pan.

Garnish with coriander leaves and roasted peanuts and serve hot.