Cut cauliflower into florets, long carrots and peas...keep them all in a vessel of boiling water in which you add little salt and turmeric and boil it for 2 3 mins

Strain the water and keep the veggies out, drain on a paper towel and keep them under air and sunlight till the moisture is dry.

Cut julienne ginger and green chillies,now dissolve jaggery in to 2 3 tbsp vinegar

First dry roast all the spices on low flame and keep them aside once it cools grimd them to fine powder..now take vinegar and jaggery and warm it to dissolve it fully

Add oil to the vessel once warm add hing and slit green chillies and ginger to it..keep the flame very low and add turmeric and chilli powder to it

Turn off the gas and add the spice powder, the dried veggies, garam masala mix it well and finall add salt tak taste and pour the vinegar dissolved with jaggery to it to enhance the taste

Instant pickle is ready to serve.. it can also be preserved. Enjoy