- 2 tins channa, rinsed and drained.
- 2 medium cucumbers thinly sliced
- Half of a small onion thinly sliced
- 4 leaves bandana/shadon beni chopped
- 1 clove garlic chopped
- Juice of 1 and a half limes
- Lots of salt (to taste)
- Mix all ingredients together in a bowl and leave to rest for 2 – 4 hours before serving.
- Refrigerate any leftovers.