In regions with extreme weather conditions people store food that is grown in abundance in summer season as a
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 know as Buyam Hoi. The word buyam means “dried” in Burushaski language of Hunza.
The baby mustard greens that are dried for winters are tastier then the fully-grown dried mustard greens. The mustard greens used in video demonstration are dried baby mustard greens. Most common dishes prepared with the dried mustard greens are with potatoes and with the dried meat.
For video demonstration of cooking buyam hoi we used following ingredients.
Dried Mustard greens
Dried chili/Green chilies
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 an another pan pour 4 tablespoons of cooking oil and saute one large sliced onion, now add two large potatoes cut
into quarters or cubes. Stir them for a while and then season the potatoes with salt and dried chilies. After a minute of mixing pour half a cup of water and cover the lid till the potatoes are cooked through.
Add the boiled mustard greens and mix well. Add half a cup and cover the lid and let the potato and dried mustard greens, buyam hoi mixture is cooked.
Serve cooked dried mustard greens, Buyam Hoi with khamali/Tortilla and your favorite salad.