Vegan Indian Sweet Corn (Makai No Chevdo) | VegNews

Ingredients

• 3 cups corn kernels
• ¼ cup unsalted cashews, soaked in ½ cup hot water for 15 minutes
• 1 tablespoon olive oil
• 1 small cinnamon stick 
• ½ teaspoon black mustard seeds
• ¼ teaspoon asafetida (an Indian spice that can be found at most Indian markets)
• 2 garlic cloves, grated
• 1 teaspoon grated ginger
• ½ green chili, seeded and minced
• 8 fresh curry leaves, torn
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt, plus more to taste
• 2 to 3 teaspoons lime juice
• Freshly chopped cilantro, for garnish