Heat water in a steel vessel; add salt, one tablespoon oil and pasta to it.

On a medium heat let it boil for 10-15 minutes.

Once the pasta is boiled, strain the water and transfer it into a plate, so it easily cools down and will not be sticky.

Next step is to heat a pan and pour oil into it. Add chopped green chilies, ginger and garlic paste and mix well. Cook for half a minute.

Add onion and roast it for 2 minutes, later add chopped bell peppers, and tomato and mix well all the veggies.

Sprinkle salt so to help tomatoes cook speedily.

Now lower the flame and cover the pan with the lid for two minutes.

Uncover the lid and mix all the ingredients and simultaneously mashing the tomatoes.

Let the veggies cook on medium-high flame so that the excess water from the tomatoes evaporates.

Now make for the spices- add red chili powder, garam masala, black pepper, chili flakes and oregano and mix all the ingredients well.

Now add boiled corns and tomato ketchup and stir.

Add pasta to it and give a good mixing, then add butter and sprinkle chopped coriander.