By Tanisha Salwan
Wash and clean the black carrots and beetroot. Cut black carrots into long strips with peels on and beetroots into small pieces.
Put the carrots and beetroots in a large mixing bowl. Add salt, grind mustard and cumin seeds, chili powder, and a pinch of black salt and mix well.
Now add water and stir the mixture well. Transfer the liquid into ceramic jars also known as Martabaans.
Cover the ceramic jar with a muslin cloth and tighten the rim in order to seal the jar. Place the Kaanji-filled jar in the sun for about 3 to 4 days so it can ferment well.
When after a few days, the taste seems sharper and the colour seems darker, Kanji is ready to be served.