Pickled Radish - 'Moola Ko Aachar'

'Moola ko Achar' is what we call it back home in Darjeeling.
This accompaniment is a favourite among my friends and cousins so I had to put up this recipe.
Once it is bottled up and ready, it keeps fresh for weeks. Having said that, don't be surprised if it does not last too long as it is quickly swiped off, sometimes within a few days of making it!
For those of you who have not had it before please be warned that because of the radish this pickle has a rather strong and pungent aroma. Opening up a bottle in public is unadvisable as it could attract quite a few suspicious glances your way!! hehe







 
Ingredients:1. Peeled white radish (medium sized) - 8 no
2. Mustard seeds - 50 gm
3. Red chilly powder - 2 tsp
4. Mustard Oil - 5 tsp
5. Jeera Powder - 1 tsp
6. Salt - 1 1/2 tsp
Few empty bottles.

Method:

1. Cut the radish into uniform batons and leave it out in the sun to dry  for 1/2 a day.

2. Dry roast the mustard seeds on a pan under low flame. It should only be lightly roasted or else it will taste bitter. Once it is cooled, crush it with a rolling pin.

3. In a bowl, put the radish, crushed mustard and all the other ingredients and mix well.

4. Bottle it up, let the ingredients work their magic for 3 days and then it should be ready to eat! 







*Note to my cuz Yanguse* - I know you love Moola ko Achar so here is the recipe!