Put your stove on low. Put some oil in the pot add your 2 table spoons of mastard seeds throw in your chopped curry leaves, put 3 whole chillies then add 2 table spoon pickle masala ensure stove is on low we dont want the Masala to burn then throw in all your chopped veggies. Gently stir them we want the veggies to be still crunchy keep the heat on low.

After 1 min add your 1,5 cups of viniger. 2 table spoon of crushed garlic salt to taste and let it simmer for 5 min. Keep stirring you are welcome to add more pickle masala you can also put chilli powder if you like it hotter. Some may prefer adding a teaspoon of suger to the mix.