Place the oil to heat in a large kadahi (or wok) and the vinegar and gur in a saucepan on another burner.
Bring the vinegar to a boil and then simmer to dissolve the gur.
When the oil is heated enough for a piece of vegetable thrown in to come up at once, keeping the heat on high, add the ginger and the garlic, and stir fry till a light brown.
Add the shalgam, gobhi and gajar and continue stirring over high heat. This has to be stirred long enough to evaporate the water in the vegetables.
You will know it is done, when the liquid in the vegetables gets back the colour of the oil.
Add the powdered spices and salt, mix well, again over high heat, and then add the vinegar solution. Let it come to a boil and shut off the heat.
Key Ingredients: Turnip, Cauliflower, Carrot, Garlic, Ginger, Mustard Seeds, Red Chilli, Salt, Vinegar, Jaggery, Mustard oil