Instant GSB pickle

Whenever we went to any "Kamath's" or "Pai's" (GSB - Gowda Saraswat Brahmin) restaurant, a special pickle is served. We are not GSB.
My maid who also works in a GSB house gave me this "authentic" recipe. And our taste buds approved the recipe!!
Please remember that this pickle does not last for more than a day.
A special souring agent is Bilimbi can be used in place of mango / tomato / kokum.

Ingredients:

Bitter gourd - 1 tbsp , chopped fine

Potato / carrot- 1 small, chopped fine

Mango / Tomato / Irumban puli (bilimbi) / kokum - 1 tbsp, chopped fine

Yam / colacasia - 1 tbsp, chopped fine

Salt

Turmeric powder - 1 tsp

Chilli powder - 1 tbsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Methi / fenugreek seeds - 1/2 tsp
Asafoetida powder / kayam - 1 tsp

Curry leaf - 1 sprig

Red chilli - 1 broken

Method:
Boil the assorted vegetables in 1 cup water with the salt, turmeric powder and chilli powder.Cook until done. Add more water if necessary.
Splutter the mustard, red chilli and methi seed in the oil. Turn off flame and add the curry leaf and asafoetida powder.
Add this to the boiled vegetables.
Your pickle is ready.
Serve with Rontos and thoy.