Heat the oil in a kadai. Add the coarsely ground ginger and garlic and sauté till light golden.
Add the powdered mustard seeds, red chilli powder and garam masala powder and sauté for a few seconds.
Add the jaggery and salt and mix well.
Add the vegetables, mix well and cook for three to four minutes. Take the pan off the heat and set aside to cool completely.Stir in the vinegar and mix well. Store in sterilised bottles. This pickle will keep for one year.