Radish Pickle

• Radish (mooli) - 500 gms
• Mustard oil - 1/4 cup
• Vinegar - 1/4 cup
• Salt - 2 tsp
• Red chilly powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida powder - 2 pinches
• Ajwain (carom seeds) - 1/2 tsp
• Methi (fenugreek) seeds - 1 tsp
• Rie (Mustard Seeds) powder - 2 tbsp

1. Wash, dry, peel and cut radishes into long-thin pieces. Apply salt to radish pcs and keep it aside till the extra water comes out. Keep the tray slightly vertical so that water drains out from the radishes and flows downwards. Remove the extra water from the radishes.
2. In a Kadai, dry roast methi and ajwain and let it cool. Once cooled grind to make a powder.
3. Pour oil in a pan and heat it. Put radishes in hot oil and fry for 5 minutes till it is properly cooked. Add balance spices like heeng, turmeric powder, red chilly powder, rie powder. Switch off the flame. Add roasted spices, vinegar and salt. Mix properly.
4. Radish Pickle/Mooli ka Achar is now ready. Store it in glass container and keep it is direct sunlight for 3 days, this makes the pickle more tasty and it lasts longer.
5. For video recipe, have a look at https://www.youtube.com/watch?v=otCrlX55fTY

oil u, vinegar, salt, red chilly powder, turmeric, rie

Taken from www.yummly.com/recipe/Radish-Pickle-1446864 (may not work)