Ingredients:
2 ml Imli
3/4 c Boiling water
1/3 c Kishmish
1 tb Sugar
1 t Roasted, ground zeera
1 t Lemon juice
lal mirch pisi hoi
Salt to taste
Method:
1-Combine imli and boiling water; let
soak for at least 1 hour.
2-Soak the kishmish in 1/3 cup hot water for
1 hour. Puree the kishmish in a blender and
set aside.
3-Squeeze the imli with fingers to break it
up; push through a sieve held over a bowl,
rubbing as much of the pulp through as
possible.
4-Scrape the back of the sieve to collect
all the pulp remaining there.
5-Stir in the pureed kishmish and all the
remaining ingredients. Blend the mixture
well, cover and let stand at room
temperature for several hours.
6-Serve with fried foods.
It will keep in the refrigerator several
days.