Mixed Vegetable Pickle

Ingredients 
Approximately 50 gms each 
Carrot
Beans
Lady's finger
Bittergaurd
Raw mango

Ginger (lemon size)
Garlic (10 cloves)
Green chillies 5 
Handful of ground nuts
Lime 1 
Tomatoes 3 
Tamarind -a small piece

For flavouring powder
Mustard
Fenugreek
Curry leaves

Wash and dice the following vegetables measuring the same so that they cook evenly.

Finely chop ginger, garlic and green chillies and keep them aside.

In a pan dry roast equal amounts of mustard, fenugreek and curry leaves till the aroma fills your kitchen. Cool and grind to fine powder. (You will need approximately 2 tsp for this recipe. The rest may be stored in an airtight container and used to spice up fish curry) 

Roughly cut 3 medium sized tomatoes. Add a little oil in a wok and fry the cut tomatoes along with a small piece of tamarind. Once the tomatoes are cooked, remove it from fire and make a puree once it cools down. 

Once all this is ready we can start our pickle making!!

Take a heavy bottom pan and add oil (for pickles, I prefer gingelly oil) generously.
Once the oil is heated, add ground nuts and fry till they are half cooked. Now add the chopped ginger, garlic and green chillies one after the other, tossing them evenly in oil. After the colour of the garlic changes to golden brown, add 2 tsp of the flavouring powder. Next add the vegetables.. First lady's finger (so that the slimy nature doesn't affect the texture of the pickle) Once it is fried, add beans then bitter gourd, raw mango and finally carrot. Add carrot last so that the crunchy nature is preserved.

 At this stage, add some fresh lemon zest of 1 lemon. (For zest, wash the lemon and rub it over the rough surface of the grater) squeeze the juice and add to the vegetables. Give it a good stir so that the flavour of the lemon zest spreads evenly. Add 2 tsp of chilly powder. After one minute add the tomato puree and allow the mixture to cook. 
Add salt to taste. (Salt is not added in the beginning as the vegetables will lose their colour) 
Add more oil if needed and add the ground powder for flavouring. 
Cool the pickle and store in a bottle.