2 cans corn kernels
2 teaspoon vegan mustard seeds
a handful of curry leaves
juice of one lemon
chopped coriander leaves
chopped green chillies
3 cucumbers washe'd & diced
6 whole red chillies
1 red capsicum diced
1 tablespoon oil
2-3 tablespoon sev(optional)
Heat oil, add the mustard seeds & wait till they splutter. Add the curry leaves, green chillies & whole red chillies. Add the corn & remove from heat. Stir in the cucumbers & capsicum, lemon juice & coriander. Season with salt. Just before serving, add in the Sev( available at an Indian food store), & serve at room temprature.