Heat 1 tbsp of vegetable oil in a large saucepan on medium heat.

Add the corn kernels and cook for 3 minutes, stirring occasionally, until tender. Remove the corn and set aside.

Heat the remaining 3 tbsp of vegetable oil in the same saucepan on low heat.

Add the chopped onions, cardamom pods, cinnamon stick, crushed garlic, and finely chopped chili pepper.

Cook for 15 minutes, stirring occasionally, until the onions are tender and caramelized.

Stir in the ground turmeric, button mushrooms, cooked corn kernels, and 1/2 cup of water.

Cook on medium heat for 5-7 minutes, until the mushrooms are tender.

Season with salt and pepper to taste.

Add the chopped fresh cilantro and lemon juice.

Toss to combine all ingredients thoroughly.

Serve hot.