Ingredients:
Orange Carrot - 2 (400 grams)
Beetroot - 1/2 nos
Black Mustard Seeds - 2 tbsp, coarsely grounded
Salt - 1 tsp
Black Salt - 2 tsp
Black Pepper - ½ tsp, coarsely grounded
Asafoetida - 1 pinch
Method:
Bring 2 liters of water to a boil in a pot, then cover it.
Wash and peel the carrots and beetroots. Cut them into thin, long pieces.
Coarsely grind 4 tbsp of mustard seeds in a mixer jar.
Wash a glass jar with hot water and dry it.
In the jar, add chopped carrots, 1 tsp plain salt, 2 tsp black salt, ½ tsp coarsely ground black pepper, a pinch of asafoetida, and 2 tbsp coarsely ground mustard seeds. Mix well.
Pour boiled water into the jar, mix well, and cover it with a cotton cloth.
Place the jar in sunlight for 3 days, bringing it indoors at night. If no sunlight, keep it in a warm place indoors.
On the fourth day, open the jar, mix well, and serve. Refrigerate for up to 15 days.
Remember, for 2 liters of water, use only 3 tsp of salt (1 tsp plain salt and 2 tsp black salt). Adjust quantities accordingly.
