2 cups Corn - frozen corn works too, 1 Jalapeño, ginger - crushed
handful of coriander leaves- chopped, Jeera seeda, asafoetida, oil - to temper, 1 cup Milk - diluted with some water, Salt, and lemon juice to season.
Heat some oil in a pan. Add Jeera seeds and the asafoetida. When they turn red, add the corn. Stir for a bit and cover the pan. Alternatively, you can crush the corn in a blender if you don't like it whole. Just be sure to defrost the corn first, if using the frozen kind. I didn't crush the corn completely, I like some whole corn pieces in this. After 8-10 minutes, add the jalapenos and ginger. Add the milk now, along with the spices. Turn the heat down to medium and let the corn turn really soft. If it seems too dry, you can add some water or milk. Adding milk brings out a really nice flavor. Add some lemon juice towards the end to really give it a kick..... and garnish with coriander leaves. Enjoy with a cup of tea.