1. In a small bowl add the yogurt, sesame and cumin and mix well to make a smooth paste. Add the cucumber, carrot and salt. Set aside.
2. Heat the oil in as small skillet over medium heat. Add the mustard, nigella, and chile and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric.
3. Stir and pour the fl avored oil over the cucumbers; toss gently. Add the lemon juice and chill.
4. Serve cold topped with mint leaves