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Hogada Ta Hak Ya Bum Recipe

Hogada Ta Hak Ya Bum is a popular Indian Side Dish
Author :
On :
Thursday, 2 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 250 g -dried fish ('hogada')
  • 125 g -'Hak' ('karam sag') or 'bum'
  • 1/2 cup -mustard oil
  • 1 tsp -red chilli powder
  • 1/2 tsp -salt
  • 1/2 tsp -turmeric
  • 1 pinch -asafoetida
  • 10 g - 'vari masala' or 1/2 tsp -garam masala
  • How to Make Hogada Ta Hak Ya Bum:

    1. Cut the fins of dried Z1fish and scrape clean.
    2. Roast on a smokeless flame, or on live charcoals.
    3. Then wash and clean in hot water twice or thrice, and cut into pieces.
    4. Sort the 'hak' leaves, after discarding coarse stems, withered portions, and wash.
    5. If 'bum' is to be cooked with dried fish, cut into 3 inch or 4 inch length, and soak in hot water for 1/2 an hour before cooking.
    6. Squeeze out extra water by hand.
    7. In a kadai, heat oil on medium flame, and when the foam disappears, add half a litre of water, salt, turmeric, chilli powder and asafoetida.
    8. Bring to boil and add prepared dried fish pieces and sorted 'hak' leaves or the prepared 'bum'.
    9. Turn and stir with a ladle and cook for half an hour, to soften the fish and the 'hak' or 'bum'.
    10. Then add crushed 'vari masala' or 'garam masala'.
    11. Serve with plain cooked rice.


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