These are the vegetables I used for this recipe. Actually you can use any crunchy vegetables. Because it is very difficult in this recipe is to specify the exact proportions, follow your own taste and intuition. I got about 1.5 kg of vegetables for the amount of spices.

Vegetables to thoroughly wash, clean as necessary, cut into fairly small, one bite. Put 2 tablespoons of salt with a slide, and cover with water. If you don't plan on long storage, it is enough to hold it in saline solution for 2 hours. If it has to be preserved, you need to soak for 12 hours. Vegetables salty? The water leak.

And those are the spices I used in the recipe.

On a heated pan put the cumin, mustard grain that is brown, mustard powder, turmeric and heat well before revealing flavors and aromas of our composition.

Add to the pan flour, to warm it, pour the vinegar. To prevent the rim. Let this infernal mixture boils slowly. Add to it the chopped garlic and the grated ginger.

And when the Symphony of smells will reach its maximum, put in a pan our vegetables. Good stir, cover and let them stew 6 minutes. The vegetables should soften.