In a bowl, mix all the ingredients above and enjoy with your meal.
25 big cloves garlic
35 green chilies (hot, like thai bird chilies)
1 cup red skin groundnuts, dry roasted and then coarsely ground
2 tablespoons besan (chickpea flour)
½ teaspoon haldi (turmeric)
½ cup refined oil
Grind the garlic and chilies in a blender into a coarse mixture. Heat the oil in a non-stick pan or a thick bottomed pan (the coarsely ground mixture has a tendency to stick so a non-stick pan might be a better option). Add the chilies and the garlic to the oil and sauté until it is golden brown. Be careful not to burn this mixture. Once it is golden brown add the besan and haldi. Fry it for a little while until the besan is lightly roasted. Shut the flame and mix in the coarsely chopped groundnuts. Once cooled, transfer to a dry container. The mixture can stay in the refrigerator for months.
Note: the proportions for the Burmese masala are approximate.