Aloo Bukhara, also known as dried plums or prunes, is a popular ingredient used in various cuisines, especially in South Asian and Middle Eastern cooking. These dried plums have a sweet and tangy flavor that adds a unique taste to dishes.
While I don't have a specific recipe for Aloo Bukhara, here's a simple way to use them in a savory dish:
Aloo Bukhara Chutney:
Ingredients:
- 1 cup dried plums (Aloo Bukhara), soaked in water for 1 hour
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- Salt to taste
- 2 tablespoons sugar (adjust according to taste)
- 1 cup water
Instructions:
- Drain the soaked Aloo Bukhara and remove any pits if present.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add ginger paste, garlic paste, and sauté for a minute until fragrant.
- Add red chili powder, turmeric powder, and garam masala. Mix well.
- Add the soaked Aloo Bukhara and sauté for a couple of minutes.
- Pour water into the pan and add salt. Stir well.
- Cover the pan and let the chutney simmer on low heat for about 15-20 minutes, or until the Aloo Bukhara becomes soft and the chutney thickens.
- Add sugar and mix until it dissolves completely.
- Adjust the seasoning and sweetness according to your taste preferences.
- Remove from heat and allow the chutney to cool.
- Once cooled, transfer the Aloo Bukhara chutney to a jar or container and store it in the refrigerator.
- Serve the Aloo Bukhara chutney as a condiment or dip with snacks, parathas, or as an accompaniment to main meals.
This recipe for Aloo Bukhara chutney is just one way to incorporate dried plums into your cooking. They can also be used in stews, curries, and even desserts for a sweet and tangy flavor. Feel free to experiment with different spices and flavors to customize the chutney according to your taste preferences.
