This is ultra-basic; almost all recipes can use some version of the following phodni:
- Heat oil (any type is fine; for cooking, peanut or vegetable oil is good).
- Once the oil is hot, add in cumin and/or mustard seeds (there are exceptional cases where only one of the two are ideal)
- Move the phodni off of heat, and add turmeric, hing, red chilli powder (or dried red chilli, or both).
- Some dishes will call for garlic to be tossed into the phodni; in most cases, though, we can use ginger+garlic paste (often added with onion).