Steamed gooseberry
Salt
Red chilly powder
Sauteed and powdered fenugreek
Asafoetida
Mustard powder
Mustard
Method :
Heat the oil. Season with mustard. Add salt, chilly powder and gooseberry, mix well and keep on a low flame for 5 minutes.
Remove from fire and when cool, mix with fenugreek, mustard powder and asafoetida. Store in a mud vessel and keep in sunlight for a week.
When the ingredients mix well and the oil separates, store in air tight bottles.
