Bhurrka

1. 1

   Heat oil in a small sauce pan. After 5 min add mustard seeds. As soon as mustard seeds start popping, add garlic pieces.

2. 2

   Turn the heat down from medium to low to avoid garlic from burning. Saute the garlic till it acquires a golden brown edge.

3. 3

   Add red chile powder, salt and peanut powder. Turn the heat heat off after 2 minutes. Peanut powder tempers the heat and gives the bhurrka texture and body. If you are interested in pure, unadulterated heat, skip the peanut powder.

4. 4

   Enjoy bhurrka atop white rice and pithla. Or mix it next day with cream cheese and spread on your bagel. Or mix a drop or two with your eggs before making scrambled egg or omelette. Or add a dash to salad dressing for your lunch. Or mix a drop with avocado mush for your morning avocado toast. The possibilities are endless!

No additional tips available.