Hogada Ta Hak Ya Bum

Recipe by

Priscilla Farro

Total Time:
60-90 minutes

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Side-Dish Recipe

Cuisine: Indian Recipe

Technique: Stewed Recipe

Difficulty: Medium

Kashmiri Recipes from Bawarchi.com

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!

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

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.

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