1) Start by removing the husks from 3-4 sweet corn cobs.
2) Using a large grater, grate all of the corn off of the cobs and collect all of the grated corn and corn milk in a bowl.
PRO TIP: Without a grater, cut the corn off the cob with a knife ( or use canned corn ), add the kernels to a food processor, and grind them coarsely.
3) Set the grated corn and juice aside.
1) In a large pan, heat 1 Tbsp of ghee or oil over a medium / low flame. Add 1 pinch of asafetida (hing).
2) Add ¼ teaspoon mustard seeds.
3) Once the mustard seeds crackle, add ½ teaspoon cumin seeds and allow them to crackle as well.
4) Add 1 teaspoon of finely chopped ginger, 1 green chili (finely chopped) and 4-5 curry leaves (chopped). Saute for about 30 seconds.
5) Add ¼ teaspoon turmeric powder and ¼ teaspoon Kashmiri red chili powder. Mix well.
6) Next, add the grated corn prepared earlier.
7) Mix thoroughly and saute the Bhutte Ka Kees for 2 to 3 minutes.
8) Add ½ cup milk or water, depending on your preference. Mix thoroughly.
PRO TIP: For a vegan version of this recipe, use water or a non-dairy milk alternative!
9) Add 1-2 pinches of salt, to taste.
10) Cover the pan and simmer for about 10-12 minutes, stirring occasionally. The corn mixture will thicken.
11) Once the Bhutte Ka Kees is at a consistency you prefer, turn off the heat and transfer to serving bowls.
12) Garnish with fresh grated coconut, chopped coriander leaves and a squeeze of lemon juice.
13) Serve hot & enjoy!