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In a wide wok, preferably an iron one, take coconut oil, dried amla, methi dana, and kalonji.
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Heat it for 5 to 7 minutes on medium flame.
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After some time, dried amla pieces will swell, methi dana and curry leaves too will get black in colour.
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Switch off the flame and let it cool down.
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If possible leave it like this for a day or two.
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Now, strain it. Though, I do not strain it and prefer as it is.
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Mix castor oil in it and store in an airtight bottle.
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Shake well before using it.