Carrot                       : 2

Potato big                 : 1

Beans                       : 10 nos

Raw mango             : 1

Lemon                     : 2

Green chillies           : 6

Turmeric pdr           : 1/4 tsp 

Kashmiri chilli pdr : 3 tbsp

hot chilli pdr           : 1 tbsp

Mustard seeds         : 1 tsp

Gingelly oil             : 3 tbsp

Hing                        : 1/2 tsp
Fenugreek seeds     : 1/2 tsp

Salt                          : 1/4 cup
Vinegar                   : 1 tbsp

Cut the vegetables into thin one inch pieces. Slit green chillies lengthwise.  Cut lemon into quarters.
If you are making in bulk just dry the veggies in sun for one day.

Heat oil in a kadai, add 1/4 tsp of mustard seeds to this,   When it splutters remove from fire, when it is warm add both the chilli pdrs,  turmeric pdr and salt, mix well and add the vegetables to this, again mix it well.
Roast the fenugreek seeds and powder it. Crush the mustard seeds. Mix the fenugreek powder and crushed mustard seeds to the vegetables mixture and sprinkle vinegar over it.  
Keep it closed and you can use it after 3 days.