Gajar Ki Kaanji - Fermented Carrot-Mustard Drink

Ingredients

4-5 carrots
1 medium beetroot
1.5 tbsp rai (small variety brown mustard seeds)
1/4 tsp each ajwain (carom seeds) & methi (fenugreek seeds) (optional)
1/4 tsp hing (asafoetida)
1/4 tsp turmeric powder
1.5 tsp kala namak (black salt, substitute with normal salt)
1/4 tsp red chili powder
Salt to taste
6 cups water

Method

Sterlize a wide mouthed glass container large enough to contain 6 cups water with a non-reactive lid.

Thoroughly wash & peel the carrots and beetroot. Using a sharp knife, cut them into thin slices. 
You could cut them in rounds or batons, dosent matter, but the slices should not be very thick.

Bring water to a boil. While the water is boiling, using mortar & pestle, coarsely crush the mustard, ajwain & methi seeds. 
Place the sliced beet & carrots in the container. Add the crushed spices.Sprinkle turmeric, black salt & red chili powder on top.

When the water has boiled, take off the stove and let sit on counter top to cool down a bit. 
Add the hot water to the container and using a wooden spoon, stir the contents thoroughly. 
With another clean spoon, taste and adjust the salt. At this point the contents will taste bitter but all that will go away after fermentation.

Place the lid on the container and let sit in sun for 5-7 days. Stir 2-3 times a day with clean wooden spoon.
Kaanji is ready when it starts tasting sour.The fermentation time will depend on sunlight in the place you live.

You can serve Kaanji at room temperature or chilled. Add boondi or dried mint leaves as garnish.

The fermented carrots & beets can be eaten as pickles. Kaanji can be stored for up to 2 weeks, refrigerated.