Wash the Aaloo
Bukharay 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 Aaloo
Bhukaray 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 Aaoloo
Bhukaray, remove from heat and put aside to cool.
