1. In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoon of the ghee. Use a lid on the pan, as the mustard seeds will pop.
2. Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-quart saucepan and add the remaining ghee, asafetida, and garlic.
3. Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
4. Add the jalapenos, corn, yogurt, and butter. Simmer for 5 minutes.
