- Heat 1 tablespoon oil in a kadai or pan. Keep the flame to a low and add ¼ teaspoon mustard seeds and let them crackle.
- Then add ½ teaspoon cumin seeds and let them also crackle.
- Then add 1 teaspoon finely chopped ginger, 1 green chili (chopped) and 4 to 5 curry leaves (chopped). You can also skip curry leaves if you do not have them. Mix well.
- Next add ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri red chili powder (optional) and a pinch of asafoetida (hing). You can also add ¼ teaspoon coriander powder if you want.
- Mix again very well. Make sure that the spice powders do not get burnt, so keep the flame to a low.
- Then add the grated corn along with its milk.
- Mix very well and begin to saute the corn mixture on a low flame. Also stir often.
- Saute for 2 to 3 minutes stirring often.
- Then add ½ cup milk. You can also add ½ cup of water instead of milk.
- Season with salt as per taste. Mix again. You can also add some sugar if you want. If using desi corn you can add ¼ to ½ teaspoon sugar or as per your preference. For sweet corn, you can skip sugar.
- Cover the pan with a lid and simmer the corn mixture till it thickens.
- In between after 3 to 4 minutes, do check the corn mixture and give a stir. Cover and simmer again.
- Simmer for 10 to 11 minutes till the mixture has thickened and become slightly dry. Then switch off the flame. As the mixture cools down, it will become more thick. If you cook the mixture more, it will become more dry and consistency will be upma like.
- We prefer some moistness, so I do not cook the mixture till upma like consistency.
- Now spoon the hot bhutte ka kees in serving bowls.
