Moola ko achar (Nepali)

NOTE: Kakro ko achar (cucumber) can also be made in the same way.Ingredients:
Mooli/ cucumber
dry red chillies
ginger
timur (schezuan pepper)
haldi
lime juice
salt
cooking oil ( preferably mustard oil)
methi
jhimmu (Nepali herb)
green chilliesMethod:Cut mooli into cubes. Crush the cubes lightly. Roast some dry red chillies. Grind to a paste with ginger and timur. Apply haldi, lime juice, salt and ground paste to the mooli.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature.
NOTE: In Nepalese cooking - achars do not have preservatives like pickles. They are accompaniments to a main dish and cannot be preserved.