in paani ka aacah we can use the recipe for lauki, gajar,cucandar,muli,shljam
1:boil carrot n beet root toghter for 20 :30 mins nand dont throw the water 2:let it cool down at room temp 3: now add mustard garlic n red chilli paste n salt to taste 4:cover it and keep it in tight lid plastic container 5: let it stand for 4 to 5 days 6:now pani ka aachar is redy for u
if you dont like much garlic you can reduse it n if you want more tangy you can increse mustard paste. this way you can eat more carrot n its highly digestive
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