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Cut beef into small pieces then wash and drain well, marinate adding 1 inch crushed ginger, 1 tsp chili powder, turmeric powder -⅓ tsp and salt. Keep aside for 20 minutes then pressure cook it adding just ¼ cup water on low flame until its cooked well. If there is any water left heat the meat until all the water evaporates and dries up well.
Heat vegetable oil and when almost hot add the cooked beef and fry until really crisp. Remove beef from the oil and keep aside. In the same hot oil reduce flame to low and add the crushed ginger, wait a minute then add the garlic cloves, curry leaves fry until garlic turns slight golden brown now add fried beef and 1 tsp chili powder and little salt continue sauteing for few more minutes then switch off flame. Add the fenugreek powder and asafoetida powder mix well.
Heat another pan and vinegar and boil for a minute switch off flame and when it cools down pour on to the pickle mix well. When the pickle has come to room temperature transfer it into a clean bottle along with the oil. The pickle should stay good for a month on the counter in room temperature if it is put properly (without any moisture content in beef or spices used). Start using the pickle from the next day.