Delicious & Easy Bhutte Ka KeesVeg

1

Start by grating the fresh sweet corn cobs using a grater. You can also use a mixer, but hand-grating is preferred for the best texture.

2

Heat oil in a pan over medium-high flame.

3

Once hot, add mustard seeds. When they begin to crackle, add cumin seeds.

4

Stir in the finely chopped green chilies and sauté briefly.

5

Add the grated corn to the pan and mix well. Let it sauté for about two to three minutes.

6

Incorporate salt to taste, followed by the finely grated ginger.

7

Add the turmeric powder and mix everything thoroughly.

8

Pour in the milk to add creaminess and ensure the corn cooks perfectly. Stir continuously to prevent the mixture from sticking to the bottom of the pan. Cook until the oil begins to release from the sides of the pan.

9

In a separate small tempering pan, heat the ghee.

10

Add the asafoetida (hing) to the hot ghee and pour this tempering over the prepared corn mixture.

11

Mix in the grated coconut, lemon juice, and a generous amount of chopped fresh coriander leaves.

12

Give everything a final mix and serve hot, optionally garnished with extra coriander, grated coconut, and a wedge of lime.