To prepare the sauce, heat the oil in a pan over medium heat.
When it becomes hot, add mustard and cumin seeds. When the seeds sizzle, add the chopped onion.
Stir fry the onion till it is light pink in colour. Add the garlic, chilli and ginger paste. Stir fry for a few seconds.
Add the turmeric, chilli and coriander cumin powder. Mix.
Add the tomato puree, salt and sugar. Let it cook for 3 to 4 minutes over medium heat.
Add the macaroni including about 1 cup of the water in which the macaroni was boiled.
Simmer the pasta for 5 minutes over low heat.
Garnish with chopped coriander.
Serve piping hot on its own or with bread.