Dry plumes sauce (Aloo Bokhara Chatni)

Ingredients:

250 grm Dry plumes (Aloo Bokhara)

1 cup Sugar

1 drop red food color (optional)

Salt to taste

Red chilli powder to taste

1 1/2 tsp White cumin (grounded)

2-3 Green cardamom

1/2  cup tamarind sauce

Dry fruits (Almond, pistachio) As required

2 cup Water

Instructions:

Wash the Aaloo Bukhara thoroughly 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 Aloo Bukhara and tamarind and cook it on low heat.

Add the food color if you want the sauce to take on a reddish tinge.

When the sauce is thick and the pits have been separated from the Aaloo Bokhara, remove from heat and put aside to cool.

Serve as a condiment.