The Compendium of Caraka 6.28.166

6.28.166

kalpo 'ayamaśvagandhāyāṃ prasāraṇyāṃ balādvaye/
kvāthakalkapayobhirvā balādīnāṃ pacet pṛthak//
iti rāsnātailam/
mūlakasvarasaṃ kṣīraṃ tailaṃ dadhyamlakāñjikam/
tulyaṃ vipācayet kalkairbalācitrakasaindhavaiḥ//

This same method applies to aśvagandhā, prasāraṇī, and the two balās; / or one may cook balā and the others separately with their decoction, paste, and milk. / Thus ends rāsnā oil. / Fresh radish juice, milk, oil, curd, and sour kāñjika, / in equal parts, one should cook with pastes of balā, citraka, rock salt,