Start by adding water to a pot and bringing it to a rolling boil. Once boiling, add salt and the macaroni.

Stir for 30 seconds to prevent sticking. Cook for 6-8 minutes or until al dente; avoid overcooking. Drain the pasta and set it aside.

In a wide pan or kadai over medium-high heat, add cooking oil and butter. Once melted, toss in the chopped garlic and red chili flakes, frying for 10-15 seconds.

Add chopped onions and green bell peppers. Fry until the onions become translucent, about 1-2 minutes.

Stir in the chopped tomatoes, dried oregano, and black pepper. Add salt and sugar (if using) and sauté until tomatoes soften.

Add the tomato ketchup and garam masala, sautéing for 30-40 seconds.

Pour in the cooked macaroni and toss it with the masala mixture. Keep sautéing for a couple of minutes.

Just before serving, drizzle in the lemon juice and sprinkle with freshly chopped cilantro.