Wash, dry, peel and cut radishes into long-thin pieces.
Add 3/4 tsp to the radish pieces, keep salt applied radishes on a tray and place it in direct sunlight. Keep the tray slightly vertical so that water drains out from the radishes and flows downwards. Remove this water extracted from the radishes.
After water is dried up from radishes, they are ready to be used to prepare the pickle. Roast methi and ajwain in a pan till they turn light brown, take out roasted spices in a bowl. Once the spices cool off, grind them along with rie to make a coarse powder.
Pour oil in a frying pan (kadhai) and heat. Put radishes in hot oil and fry for 2 minutes then turn off the gas. Add heeng, turmeric powder, red chilly powder and salt to radishes;mix properly. Now put in the roasted spices and mix thoroughly. After pickle cools a bit pour vinegar and mix well. Radish Pickle/Mooli ka Achar is ready.
Once this Radish Pickle is completely cooled fill it in a container and store. Keep this container in direct sunlight for 3 days, this makes the pickle more tasty and it lasts longer. You can have this Radish Pickle right away but you will get it's actual taste only after 3 days. Radish Pickle can be stored and eaten for a month.