Shaljam (turnips)                1 pao or 250 grams

Mooli (Reddish)                  1 pao or 250 grams

Carrots                                   1 pao or 250 grams

Green chillies whole           3-4

Rai                                          2 table spoon

Red chili flakes                     1 table spoon

Salt                                         1 tea spoon or to taste

Water                                    more than 1 liter

Boil all the vegetables on low-medium flame.

Then add spices and turn off the flame.           

Cover the pot with the lid and let it rest in a warm place for 1 to 2 days.

When achar becomes sour serve it with any rice dish.

(Best for digestion)

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