Cook meat along with 2 tbsp of vinegar, ginger and salt, until well done and dry.
Heat sufficient refined oil in a pan.
Fry the meat, small lots at a time.
Do not allow the meat to harden.
Grind together chilly powder, ginger pieces, garlic, mustard seeds, fenugreek seeds and cumin seeds with cold boiled water.
Heat the remaining oil and the gingelly oil.
Splutter mustard seeds.
Fry turmeric powder and onion, till it becomes crisp.
Remove and drain.
Saute the spices followed by tomato.
Keep stirring, till the oil separates.
Add the ground masala paste and saute.
When masala is nicely fried, add vinegar, salt and 1 cup of boiling water and bring it to boil.
Add the fried meat, ginger and garlic to the boiling gravy.
Mix sugar in 2 tbsp of vinegar and add to the pickle.
Allow it to boil again for one more time.
Remove from fire.
Cool and bottle it.
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