Skin carrots and cut lengthwise and wash.
Separate cauliflower and soak in salt water.
Break green beans into 4 pieces.
Soak vegatables in vinegar overnight.
Drain out vinegar.
Heat oil, add crushed garlic, curry leaves, jeera seeds and mustard seeds, methie powder and 5 cinnamon sticks.
Allow oil to cool.
Pour over vegetables and store in airtight container.