People in the regions  with extreme weather conditions grow food abundantly in summer season and dry it for the winters.

preemptive measure for winter season. People of Hunza, Gilgit Baltistan like people in regions of extreme winters do store food for winters. The easiest to store food includes Mustard greens known as Hoi, which after drying them are known as Buyam Hoi. The word buyam means “dried” in Burushaski language of Hunza.

The dried baby mustard greens are tastier than the fully-grown dried mustard greens. The mustard greens I have used in video demonstration of dried mustard greens recipe are dried baby mustard greens.  There are two main dishes we make with dried mustard greens. one is potatoes and mustard greens, and the second dish is dried mustard greens and meat.

For video demonstration of cooking buyam hoi we used following ingredients. 

Dried Mustard greens 2 cups
2 large Potatoes
1 medium sized Onion
Dried chili/Green chilies as per taste
Salt as per taste
Cooking oil 4 tablespoons
Water 2 Cups

Direction for Dried Mustard Greens recipe:

In a pan pour enough water for dried mustard greens to immerse. Bring it to boil and add dried mustard greens, buyam hoi and boil for few minutes.
Drain the water and keep it aside.
In another pan pour 4 tablespoons of cooking oil and sauté one sliced onion then add two large potatoes cut

into quarters or cubes. Stir the potatoes for 2 minutes and then season the them with the salt and dried chilies.

After a minute of mixing pour half a cup of water and cover the lid till the potatoes  softens.
Add the boiled mustard greens and mix well. Add another half cup of water and cover the lid.

Let the potatoes and dried mustard greens, buyam hoi mixture cook through.
Serve cooked dried mustard greens, Buyam Hoi  with khamali/Tortilla and your favorite salad, here I have served it with some scallions and radish which goes best with these vegetable dishes.