Recipe courtesy of Rachana and the League of Kitchens

Rachana prepares this pickle in the style of the royal tradition – there are no dried green peas added to the radish. The royal family keeps them as separate dishes. An interesting note to this dish is the janne, or tarka as it is known in India, where spices are quickly fried in hot oil to release their flavors. Timur ko chop is a spice mixture that can also be purchased pre-made. When Rachana can find jarred preserved sour plums at an Indian market, she uses that in place of the lime juice, as it is more traditional.

Timur Ko Choop:
2 dried red chiles
¼ teaspoon Sichuan peppercorns (see Cook’s Notes) Pinch fine salt
 
Roast the chiles in a small dry skillet over mediumGhigh heat until they blacken, about 5 minutes, shaking the pan frequently. Let cool slightly, and then finely grind in a spice grinder with the Sichuan peppercorns and salt. Reserve ½ teaspoon of the spice, and store the remaining in an airtight jar.
 
Achar:
1 medium daikon radish (about 1 pound)
1 ¾ teaspoons fine salt
¼ teaspoon turmeric
1 lime
1 ¼ teaspoon red chile powder
 
Peel the daikon by shaving the skin with a paring knife. Then grate the radish on the large holes of a box grater into a medium bowl. Squeeze out the water. Sprinkle in the salt and turmeric and massage into the radish. Let it sit a few minutes until liquid seeps out, and then squeeze out the water again.
Roll the lime on the counter to get it really soft in order to release all the juice. Cut in half and squeeze all the juice (about 2 tablespoons) into the radish. Stir it in along with the red chile powder. Smooth the top.
 
Jhanne:
2 tablespoons mustard oil (see Cook’s Notes)
½ teaspoon whole fenugreek
1 tablespoon jimbu (see Cook’s Notes)
2 teaspoons turmeric Chopped fresh cilantro, for garnish

Heat the mustard oil in a wok ladle with a wooden handle or a small saucepan over medium-high heat until it shimmers, 1 to 2 minutes. Add the fenugreek, gently swirling, and when they turn black, after about 2 minutes, turn off the heat. Add the jimbu and turmeric and gently swirl. Turn the heat back on for 30 seconds. Add the reserved timur ko chop, gently swirl, and then pour the janne over the top of the radish. Garnish with cilantro.
 
Makes 4 servings
Prep: 25 minutes
Cook: 10 minutes
 
Cook’s Notes: Native to China, Sichuan peppercorns are not in the pepper family, but rather a dried berry. They have a peppery, floral flavor and citrusy aroma, with a mildly numbing bite.
 
Mustard oil is a key ingredient in many Asian cuisines. There s controversy in the United States about its toxicity and its effects on health, and as a result it has been banned for consumption. It has been proven safe in small doses, but is often sold at South Asian markets in the US labeled as massage oil. Jimbu, a Himalayan dried herb from the onion family, gives Nepalese cooking its unique flavor. Store in the refrigerator.

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