Gajar
ki Kanji
Ingredients:
250 gm:
Carrots-preferably the dark variety (called kaali gajar)
3 tbsp: Powdered mustard seeds
6 cups: Water
2 tbsp: Salt
Method:
1. Peel
the carrots, and cut them into approx. 7 cm / 3" pieces, not too
thin (about finger size).
2. Boil the water and add the carrots to it. When the water comes to
a boil again, shut off the heat and leave to cool.
3. Add the salt and the mustard powder, and transfer into a jar with
a lid, and keep this in the sun, to mature.
4. In sunny weather, it takes 3-4 days, for the taste of the mustard
to become strong.
5. Do not keep the jar in the sun, after it is ready.
