By Nikita Toppo
This winter pickle goes well with all kinds of parathas.
300 gm radish, salt as per taste, 1 tsp asafoetida, 3 tsp turmeric, 1 cup fenugreek seeds, 1 cup mustard seeds, 1.5 cup mustard oil, 1.5 cup fennel seeds, 2 tsp red chilli powder, 1 cup vinegar
Cut Radish into julienne. Mix it well with turmeric powder, salt and red chilli powder and let it stay in sun for 3-4 days.
Roast fenugreek seeds in a pan till you smell them and grind it coarsely with mustard seeds. Heat oil in deep pan.
Add asafoetida, fennel seeds, fenugreek and mustard seed powder. Add the radish julienne to it with some salt. Switch off the flame and add vinegar to it.
Store it in a glass jar and keep it in sun for 2-3 days and enjoy.