Grind all the 2nd ingredients finely.
Season the mustard in oil and sauté the ground
masala well on a low flame. Add 1/2 cup boiled
and cooled water, together with vinegar and salt.
When it boils, remove from fire. Add the carrot and
raisin when it is still warm. Add mustard seeds and salt (if needed) and
stir well. There should be enough gravy.
When cool, store in an air tight bottle.