500g methi seeds/fenugreek
500g coarse salt.. its important to use coarse salt and not fine salt
2 to 4 tbslp arad/turmeric
500g dry crushed red chillies
100g ground hing/asoefaetida
750ml oil
6 whole dry red chillies

If your coarse salt is very thick crush it up but please do not use fine salt as it will release moisture and your masala will deteriorate. Put salt in a moderately heated oven and allow to dry out. this helps in preservation of masala.  Heat oil in thick deep pan till oil begins to exude a bluish smoke. remove from heat and add in whole red chillies and crushed methi and stir well for about 2 minutes so that methi is well coated with oil.  Add salt and stir for 1 more minute. Return to stove and add red crushed chiilies and arad/turmeric and over very low heat stir continously for about 15 minutes. Your masala will now be a lovely ruby red colour. Remove from heat and stir in hing. Once cooled pack in bottles for use when required.