Take 2 cups water in a pan and boil. When it starts to boil, add macaroni and cook it till al-dente.
Roughly crush ginger-garlic in a mortar-pestle.
In another pan, add oil, when it is hot enough add jeera/cumin seeds, once the seeds crackle, add ginger garlic paste and saute till the raw smell of garlic goes away.
Add onions and saute till the light pink.
Add bell peppers and saute for another 2-3 minutes.
Add tomato puree and cook for 2-3 minutes. Add sugar, carrots and spices and mix well.
Add macaroni and toss in masala.
Add tomato ketchup and 2-3 tbsp of water, cook for another 2 minutes, tossing the macaroni. Add chopped fresh cilantro/coriander and serve hot.