Purple or black carrots! Bindiya got these from the Farmers’ Market in San Francisco, which led to some delicious memories of guzzling copious amounts of Kanji in the winters in India. Of course, growing up, we had no idea how  healthful Kanji is. Made out of black or purple carrots which provide huge pigment power, anti-oxidants and vitamins, kanji is easy to make- see recipe below.  Another plus for black carrots: Purple Carrots (usually orange within) have more beta carotene than their orange cousins. They get their pigment from an entirely different class, the anthocyanins which act as powerful antioxidants, grabbing and holding onto the harmful free radicals in the body.

4 Pounds carrots; 2 teaspoons Rai Dana ( Mustard Seeds)
4 teaspoon salt.
2 teaspoon red chilli ( less or more according to your taste)
5 Pudina Leaves ( Mint leaves)
4 litre water

1. Wash and scrape the carrots lightly.
2. Cut the carrots in 1 inch long pieces.
3. Take the mustard seeds and dry grind them in a mortar and pestle.
4. Take a mixing bowl and add mix the carrots with salt, red chilli, Mustard Seeds. ( Take a steel bowl or heat proof mixing bowl, otherwise it will crack)
5. Take 4 litres of water and bring to boil.
6. Now add the hot water in the mixing bowl.
7. Let this mixture cool down.
8. Add this mixture on cooling into an airtight wide mouth jar or bottle.
9.Now keep this bottle in the sun for 5 days, during the day just shake the bottle once or twice. ( Each night bring in the bottle and keep at room temperature. )
10. After 5 days keep this bottle in the fridge.
11. Serve chilled with some mint leaves.