1. Peel and cut the radish into 1-inch thick slices and cut the cauliflower into small flowerettes.
2. Heat oil until smoking point and cool.
3. Place the cut vegetables in a large bowl. Add salt, turmeric, chilli and ground mustard. Mix well. Add oil and mix again.
4. Bottle in a large airtight jar for 6-8 days. Put the jar in the sunlight. Shake the jar 2-3 times a day.
Note: Green peas also can be added.