1 cup vinegar
½ cup til oil
8 red chillies
½ teaspoon methi seeds
2 teaspoon jeera
8 curry leaves
2 levelled teaspoon salt
6 green chillies
2 pods garlic
2 teaspoon mustard seeds
1 tablespoon turmeric powder
Clean, wash and cut the vegetables into small pieces..
Make a paste of red chillies, green chillies, garlic, jeera, mustard seeds, pepper corn, turmeric in vinegar.
Fry the curry leaves in oil and add ½ of the garlic which has been chopped and mixed well.
Add sugar, salt and remaining vinegar and cook on a slow flame uncovered till the vegetables are nicely done.
Cool and store in sterilized bottles or jars.
Posted By: Savia Edith D'Souza, Calangute, Goa.