First, wash the amla thoroughly and grate it.

Heat the coconut oil in a large pan over low heat, then add the grated amla.

Cook on low heat, stirring occasionally, until the amla turns brown. Slice the ginger and add it to the pan. Continue cooking, stirring regularly, then turn off the heat.

Let the mixture cool slightly. Strain it through a fine cloth or strainer into a bowl. Add the castor oil and mix well.

Store the oil in a glass bottle for use.