Scrub Gajar and beetroot and wash.peel and cut into batons.

Take Gajar and beetroot in a bowl. Add salt, red chilli powder, mustard powder and mix.

Add 18 cups of water and stir.

Cover the bowl with a muslin cloth and tie it round the rim.

Let it stand in the sun for three to four days.

When ready chill in the refrigerator and serve chilled.