Ingredients: olive oil - 1 kg of mustard oil - 3 cups of chilli - 1 cup garlic - 1 cup ginger - 1/2 cup yellow powder - 1 teaspoon mustard grain - 2 ...

Elements:

-Olive - 1 kg
-Mustard oil - 3 cups
-Chili - 1 cup
-Garlic - 1 cup
-Ginger - 1/2 cup
-Yellow powder - 1 tbsp
-Mustard grains - 2 teaspoons
-Vinegar - 1 bottle
-Five pounds - two tablespoons
-Fennel - 2 tablespoons
-Black cumin - 2 teaspoons
-Salt - like the amount

System:

• Before drying the water, olive, green chilli, garlic, ginger and mustard thoroughly dry. All around the olive oil, keep salt and yellow in the sunshine throughout the day.

• Paste the ginger, garlic and chilli powder of Vinegar in blender, pour the vinegar. Now, mix with mustard seeds and vinegar, mix it with shil-patana. Black cumin, fennel and five pods will be made by half curry.

• In a large glass bottle, mix well with all spices, mustard seeds and salt. Then put the bottle mouth with olive oil and oil.
  

After a few hours a day after a few hours, the utensil bottle will be eaten after sunset. It is great fun to eat with rice and khichuri. Occasionally it can be preserved for about 1 year after sunrise.