The wonderful non-vegetarian side-dish recipe of Hogada Ta Hak Ya Bum comes from ‘Heaven on Earth’ Kashmir. The recipe essentially is dried fish (‘Hogada’) with dried stems of the water lily (‘Bum’). In Kashmir, dried fish are available quite freely in fish markets, and are called Pacha Hogada (bigger fishes slit open, their innards discarded and flattened and dried) and Raza Hogada (smaller ones, whole, dried in the sun).
Connoisseurs of the Hogada greatly like its appetizing odour, as well as its taste when it is cooked in combination with the 'Hak' or 'Bum'. Making the Hogada Ta Hak Ya Bum is a detailed recipe with easy-to-follow steps. First cut, scrape clean and roast the fish before washing and cleaning in hot water and cutting it into pieces. Then, sort the ‘Hak’ leaves, discard the withered portions, coarse steams and wash them too before soaking them in water.
To cook Hogada Ta Hak Ya Bum, heat oil and add asafoetida, chilli powder, turmeric powder, salt and water to boil before adding the Hak leaves and the dried fish. Cook the mixture for half an hour to soften the meat and add crushed garam masala to finish the cook. Serving the Hogada Ta Hak Yam Bum with hot, plain rice is the essence of the dish. Enjoy!