Instructions: Cut the vegetables into bite-sized pieces: the cauliflower into florets; the radishes in halves or quarters, depending on their size; the carrots in half lengthwise and then crosswise into 1- to 1 1/2-inch sections; the turnips into bite-sized wedges. Combine the vegetables in a large, non-aluminum bowl.

Heat the oil to smoking in a small saucepan over medium heat. (Dont inhale the mustard oil as it heats; it burns the nose and eyes somewhat the way an onion does.) Remove from the heat and let cool a few minutes.

Add the turmeric and asafetida, swirl the pan to mix and let cool. Add the ground mustard seeds, salt, cayenne and chiles and pour the cooled oil over the vegetables. Stir with a wooden spoon to coat the vegetables. Add the vinegar and lemon juice and stir well.

Spoon the vegetables into 2 clean 1-quart jars and set on sunny windowsill or in a warm, dry spot in the kitchen for 2 to 3 days. Then refrigerate and eat within 3 days. This pickle goes well with grilled meats and any Indian dishes. Or, serve simply with pita bread.

This recipe yields 2 quarts.

Comments: You might substitute canola oil for half of the mustard oil if you prefer a milder tasting pickle.

Mustard oil, asafetida and brown mustard seeds are sold at Indian markets.

Yield: 2 quarts

NOTES : Suvir Saran is a cooking teacher and caterer in New York who specializes in Indian cuisine and Stephanie Lyness is a food writer

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