Like I mentioned in my previous post, we made a couple of dishes out of the grated corn. This is a dish served in one of the “many” eating outlets in Indore. It can be broadly classified as “Bhutte ka khees” but this one is liquid in consistency and we did no add milk to it (which is done while making khees)
By the time we finished making it, I did not feel like making Chapattis, so we had them with toast and it made an amazing combination.
Corn Ears- 4 (Grated and retain the water)
Heeng (Asafoetida)- pinch (1/8 tsp) of it dissolved in one-teaspoon water
Garlic Cloves finely chopped – 8
Water- 3-4 Cups
Ghee/Butter- 2 tablespoon
Rai (Mustard seeds) – 1 teaspoon
Zeera (Cumin Seeds) – 1/2 teaspoon
4 Green Chilies finely chopped
Haldi (Turmeric Powder)- ½ tsp
Salt as per taste
Lemon Juice- 2 tsp
Heat Ghee in a saucepan and add cumin seeds, mustard seeds. Once they crackle, add the chopped garlic cloves fry them for a minute. Add the green chilies and hing dissolved in water- fry, stir for a minute. Now add the grated corn, salt and turmeric powder to this and let this cook. Add little water so that the corn does not stick to the pan. Add turmeric powder. Corn takes some time to cook- you will have to give it good 25 minutes for cooking. As the moisture evaporates the corn will get dry and start sticking, just add a little more water (half a cup) every time you feel it is sticking to the bottom of the sauce pan and let it cook as you stir.
When you can see the oil separating from the corn, it is ready. Add lemon juice and coriander.
Serve hot with any kind of bread.