Indian Cooking Recipe: Hogada Ta Hak Ya Bum
The following are the instructions on how to cook delicious Indian food: Hogada Ta Hak Ya Bum
Ingredients:
1. Dried Fish (Hogada) 250 gm
2. Hak (Karam Sag) or Bum 125 gm
3. Mustard oil 1/2 cup
4. Red chilli powder 1 tsp
5. Salt 1/2 tsp
6. Turmeric 1/2 tsp
7. Asafeotida a pinch
8. Vari Masala 10 gm or Garam masala 1/2 tsp
Method of Preparation:
The fins of dried fish are cut and skins scraped clean. Any dry Innards found in Raza Hogada are also scrapped off. These are then roasted on a smokeless flame, or on live charcoals, washed and cleaned in hot water twice or thrice, and cut into desired pieces. Hak leaves are sorted, after discarding coarse stems, withered, stained or insect-eaten portions, and then washed. If Bum is to be cooked with dried fish, it is cut into 3" or 4" lengths, and soaked in hot water before cooking for 1/2 an hour. Thus after reconstituting the dry Bum, extra water is squeezed out by hand. In a kadhai or a patila, heat oil on medium flame, and when foam disappears, add half a liter of water, the salt, turmeric, chilli powder and asafeotida. 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.
