In a bowl add eggs and salt. Whisk well. Heat a pan over medium flame and pour ghee. Once the ghee heats up, add the egg mixture. Cook the omelette well, then cut it into strips.

Heat a wok over a high flame and pour ghee. When the ghee heats up, add chopped garlic. Cook until the garlic is fragrant and golden in colour.

Then add the chopped onion and cook for 1-2 minutes.

Once the onions soften, add the blanched green peas and french beans. Saute for a minute.

Then add the sliced mushrooms. Allow them to cook for 2-3 minutes. The mushrooms will release all its water. Let all the water evaporate and cook until the edges of the mushrooms become golden brown.

Add the chopped cabbage, red and green bell peppers. Saute for a minute or two.

Add the Masala Maggi tastemaker, red chilli flakes and salt. Mix everything well. Lower the flame to low.

While the veggies are cooking, cook the noodles as per package instructions but without the tastemaker.

Drain and pour it directly into the wok. Increase the flame to high and toss everything well.

Then add the omelette strips and spring onions into the wok. Toss gently and then turn the heat off.

Indian-style Maggi recipe is ready to serve. Garnish with chilli flakes and enjoy!