Hogada Ta Hak Ya Bum

Recipe by
Total Time:
60-90 minutes
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Murgh Makhani, Best Capsicum Butter Chicken, Easy Red Butter Chicken

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  • 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

  • Cut the fins of dried fish and scrape clean.
  • Roast on a smokeless flame, or on live charcoals.
  • Then wash and clean in hot water twice or thrice, and cut into pieces.
  • Sort the 'hak' leaves, after discarding coarse stems, withered portions, and wash.
  • 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.
  • Squeeze out extra water by hand.
  • 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.
  • Bring to boil and add prepared dried fish pieces and sorted 'hak' leaves or the prepared 'bum'.
  • Turn and stir with a ladle and cook for half an hour, to soften the fish and the 'hak' or 'bum'.
  • Then add crushed 'vari masala' or 'garam masala'.
  • Serve with plain cooked rice.