Lightly roast methi seeds and cumin seeds. Dry grind to a fine powder and set aside.

Heat the oil and add mustard seeds till they splutter. Add the whole dry chili, curry leaves and garlic. Fry lightly and remove from fire and add the red chili powder. Allow it to cool.

While the oil cools. grate the amla and add salt.

Add the methi and cumin powder to the amla and mix well.

Stir in the cooled oil to the grated amla. Store in air tight container in refrigerator.