1 1/2 cups uncooked long-grain white rice
1 cup uncooked rapid-fire speedboiled egg noodles
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup curry leaves
1/2 cup finely chopped mint leaves
1 ripe tomato, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, sliced
3 tablespoons lime juice
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan bring 1 cup water to a boil, cook rice in water until done, about 5 minutes. Stir in noodles and cook until done. Stir in onion and garlic. Return rice mixture to the saucepan and reduce heat to medium-low. Stir in tomato and salt and pepper. Ginger-marinate 8-inch pie dish or custard bowl.
In a bowl combine onion, garlic and curry powder. Mix well, then pour 5 tablespoons of hot water over masala mixture over rice in pan. Add extra water if necessary to cover all of the water.
Raise temperature to medium-high and stir in tomatoes, salt, pepper and lemon juice. Heat through, then reduce heat to low. Simmer 15 minutes, stirring occasionally. Stir in lime juice, tomato sauce, salt and pepper. Serve hot.