1 cup sugar
250g prunes (aloo-bukharay)
1 drop red food colour (optional)

Method:

• Wash the aaloo-bukharay thoroughly and soak them in water for about 2 hours.
• In a saucepan add about 1/2 cup of water, the sugar and the aaloo-bukharay and cook it on low heat.
• Add the food colour to give a little reddish tinge to a sauce.
• When the sauce is thick and the pits have been separated from the aaloo-bukharay, remove from heat and put aside to cool.
• Serve as a condiment.