Pan fry the garlic cloves, ginger, green chillies until they turns golden brown.
Dry roast the mustard seeds, fenugreek seeds, until they turns brown, grind them as fine powder.
Fry the mustard seeds for tempering in the oil, add the ginger garlic paste and stir continously until the raw smell goes away.
Meanwhile mix the grounded powder,salt along with red chilly powder and vinegar.
Pour this mixture to the oil and stir until the oil gets separates.
Add the already fried ginger, garlic cloves, green chillies.
Cook everything in simmer until the paste turn thicker.
Put off the stove. Let them get cool completely.
Conserve them in an air-tightened container.
