Clean the snake gourd and remove the portion inside it. Cut it into small pieces and steam. Fry the snake gourd pieces in refined groundnut oil till crispy. Don't use this oil for the preparation of pickle.
Finely grind the 2nd ingredients with 1/2 cup vinegar. Season the mustard in 1/4 cup of gingelly oil. Sauté the turmeric powder and chopped onion until the colour changes to reddish brown. Mix the ground masala with some water and pour this to the pan. Sauté well till the oil seperates. Add garlic and ginger and sauté for a while. After that add vinegar, sugar, powdered cumin and salt and remove from fire. Add the fried snake gourd into it and mix well. Oil should be seen on top of the pickle. When cool, keep it in a bottle.