5 medium carrots, peeled and cut into 5cm/2in pieces
400g/14oz small cauliflower florets
1–2 garlic cloves, peeled and crushed
1 tsp finely grated fresh ginger
225g/9oz baby turnips, peeled and halved
3 tbsp jaggery (cane sugar), palm sugar or light brown sugar
1 tsp chilli powder
½ tsp garam masala
2 tsp whole brown mustard seeds, ground
1½ tsp bright red paprika
2 tsp salt
120ml/4fl oz extra virgin olive oil (you can use peanut oil or vegetable oil)
175ml/6fl oz cider vinegar