Chop potato into thin long cubic sizes and keep aside.

Chop onion into thin slices and keep aside.

Chop Bell pepper into thin long slices and keep aside.

Soak green peas in cold water in a bowl and keep aside.

Chop carrot into small squares and keep aside

Chop Tomato into small square cubes and keep aside.

Chop green chilli into small pieces and keep aside.

Cut baby corn halves and keep aside.

Break two eggs in a bowl and stir it with a pinch of salt and keep aside.

Heat 2 tablespoon of vegetable oil on a frying pan under medium flame.

When light fumes come out from oil, add onions and green chilli and fry until onions turn into golden fade color.

Quickly add potato, peas, bell peppers, carrots and baby corn and stir fry for 2 minutes. Add tomato in the end and stir fry for one minute more.

Sprinkle red chilli powder 4 pinches and 6 pinches of salt and stir fry for another minute.

Scramble fry eggs in a separate frying pan or in a oven.

Boil 5 cups of drinking water in an open frying pan for 2 minutes along with 4 portions of Maggie noodles until they're separated. Add Maggie masala 4 pouches and stir mix it properly with the Maggie noodles to get golden brown color.

When water is almost soaked up, add fried veggies and scrambled egg to the noodles and let them simmer under medium heat for 4 minutes.

Turn off flame and let the gravy completely soak up for 2 minutes.

Ready to serve hot.