Combine the tomatoes with 2 cup of water,add the bayleaf, onion, beetroot, ginger and cook on a medium flame for 8 to 10 minutes, in a pressure cooker
Remove the bayleaf and discard it and allow to cool completely.
Blend in a mixer to a smooth purée.Strain the purée and keep aside.
Heat the butter in a kadhai,
Sauté the bolied noodles for a minute
Add the prepared tomato mixture, mix well and cook for 1 minute.
Add the sugar, basil leaves, salt, pepper powder and fresh cream, mix well and cook on a medium flame for 2 minutes.
Bring to a boil.
Garnish with coriander leaves