Heat oil in a medium size pan and add the curry leaves and cumin seeds.Then add the chopped chilli and lower heat before adding the corn and allow to cook for about 8-10 minutes.Add the peanuts and allow to cook for a further 8-10 minutes.Turn of the stove and remove from heat before seasoning with salt and amchur or lemon juice.Serve in little bowls garnished with coriander, lemon wedges and noodles. Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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