Method:
Pour out 1 1/2 cup mustard oil in a heavy bottomed pan.
Warm over gentle heat. But do not make it scalding hot.
Gently roast a heaped tbsp of Panch Phoran
and 4-5 whole dry red chillies till aromatic.
Tale care not to burn spices…or they turn bitter!
Transfer the spices to a glass jar.
Pour the warm mustard oil over the roasted spices.
Add a tsp each of red chili pwdr
And haldi
Allow oil to cool completely.
Close lid and place in a sunny window sill to allow the spices to infuse for a couple of weeks….and it’s ready to use!