Author Notes: A freshly made condiment, bhurrka is nothing but seasoned oil with pieces of roasted garlic and red chile powder. Spicy, hot bhurrka, pithla and white rice is my comfort meal. Bhakri or sorghum bread is also enjoyed with this combo in Western India. But as you can imagine from its ingredients, bhurrka is multi-talented. Pour a swirl over a grain bowl or black bean soup for a hot kick. Or just serve it as a dip for a hearty, course bread. —Annada Rathi
Prep time: 5 min
Cook time: 10 min
tablespoons vegetable oil
teaspoon black mustard seeds
teaspoon red chile powder
pieces fat garlic cloves peeled, diced into 1/4" square pieces
teaspoon roasted peanut powder (optional)
- Heat oil in a small sauce pan. After 5 min add mustard seeds. As soon as mustard seeds start popping, add garlic pieces.
- Turn the heat down from medium to low to avoid garlic from burning. Saute the garlic till it acquires a golden brown edge.
- 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.
- 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!