Mooli Ka Achar: Prepare spicy radish pickle in minutes without exposure, the taste of parathas and dal-rice will double.

News India Live, Digital Desk: In winter, there is abundance of fresh and crispy radish in the market. Although radish salad is made in every house, but instant radish pickle (Instant Mooli Ka Achar) is such a side dish which adds life to even a simple meal. Often in the name of making pickle, we think that it will have to be dried in the sun for weeks, but today we will tell you a recipe by which you can make it and eat it immediately. Let us know the easiest method of making halwai-like crisp and spicy radish pickle. Important Ingredients (Ingredients) Radish: 500 grams (cut into long pieces) Mustard oil: 4-5 tablespoons Mustard/Yellow mustard: 2 teaspoons (coarsely ground Spices: turmeric, red chilli powder, nigella seeds, fennel (coarse), and asafoetidaGinger and green chillies: cut lengthwise (to enhance the flavour)Salt: to tasteVinegar or lemon juice: 2 teaspoons (to last longer)Easy method to make (Step-by-Step Recipe)Preparation: First of all, wash and peel the radish and cut it into long pieces like finger chips. Spread them on a cloth and dry them under a fan for 15-20 minutes so that the moisture evaporates. Roasting the spices: Heat mustard oil in a pan until smoke starts coming out from it. Then turn off the gas and let the oil cool down a bit. Tadka: Add asafoetida, nigella, fennel and green chilli-ginger to lukewarm oil and fry lightly. Now add chopped radish in it. Mixing: Now add turmeric, red chilli, ground mustard and salt. Stir for 2-3 minutes on medium flame so that the spices coat the radish properly. Radish should not be overcooked, its crunch should remain. Preservation: Add vinegar or lemon juice at the end. This will also give sourness to the pickle and will also prevent it from spoiling. Tips to store it for a long time Glass jar: Always keep the pickle in a clean and dry glass jar. Avoid wet spoon: Never use a wet spoon to take out the pickle, it can spoil the pickle quickly. Amount of oil: If you want to keep it for a month, then keep the amount of oil a little more so that the radish remains immersed in oil.