Preetiji, Your recipe seems to fall under the genre of Bafai ko Bungur. One could hardly define it as aachar. Aachar comes under the term condiment in support of the main dish. I agree to disagree with you in the topic. It seems you have observed your mother make a dish and you describe it as you saw without any portions being formulated, experimented, tasted for trial and then the verdict for the senses. I commend you for your oral history for the anthropology of Nepalese Gastronmy. However, please refrain from commentry in this serious matter unless you have done the proper home work. Next time ask your MUMMY for the pukka recipe and share it out to the world.