Ingredients
1/2 lbs aaloo bukhara (Prunes)
1 cup Sugar
1 drop Red Food Color (Optional)
Method
- Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours.
- In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat.
- Add the food color in the sauce to take on a reddish tinge.
- When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool.
- Serve as a condiment.
Ingredients
¼ kilogram Dried Plums (Aaloo Bukharay)
½ cup of Sugar or (to taste)
Salt (to taste)
Black Peppers (Pisi Kaali Mirch) (grounded) (to taste)
Red Chilli Powder (Pisi Lal Mirch) (to taste)
A pinch of Red Food Color (optional)
½ cup Vineger (Sirka)
2 cups Water
Method
In a pot combine water, salt, red chilli powder, peppers and dried plums; boil until the plums are soft.
Add in the sugar and cook on medium heat, until the sugar melts and the mixture becomes a bit thick (approximately for 2 minutes).
Add in the food color and vinegar. Boil for a minute, mix and take off heat.
