Boil four cups water in a deep pan, add macaroni and salt and cook for ten to twelve minutes.
Drain in a metal strainer. Reserve quarter cup of the drained water for later use. Add one tablespoon of oil to the macaroni and mix so that pasta does not stick to each other.Boil two cups water in the same pan, add tomatoes and take off the flame. Keep the tomatoes immersed for a minute. Drain and refresh under cold water. Peel and grind coarsely.
Heat rice bran oil in a kadai, add cumin seeds and saute on medium flame till they colour slightly. Add chopped garlic and saute for half a minute.
Add finely chopped onion and saute until transparent. Add mixed vegetables and salt and saute for two minutes on medium flame. Add coarsely ground tomatoes, garam masala powder, turmeric powder and mixed herbs and saute on medium flame till oil separates.Add cooked pasta and the reserved water if necessary. Mix well and cook for a minute or two. Sprinkle crushed black pepper and lemon juice, mix well.
Transfer the macaroni into a serving dish, garnish with chopped coriander leaves and serve hot.