Bhurrka

• 2 tablespoons vegetable oil
• 1/4 teaspoon black mustard seeds
• 1/2 teaspoon red chile powder
• 3 pieces fat garlic cloves peeled, diced into 1/4" square pieces
• 1/8 teaspoon roasted peanut powder (optional)
• 2 pinches salt

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

vegetable oil, black mustard seeds, red chile powder, garlic, peanut powder, salt

Taken from food52.com/recipes/80753-bhurrka (may not work)