Suhail Bhat
SRINAGAR, Dec 22: Kashmir’s sun-dried vegetables remain the preferred choice for residents in the Valley this winter despite the availability of fresh produce in the markets, as these time-honoured delicacies remain a vital part of the region’s culinary traditions.
As temperatures in the Kashmir valley dip below freezing, with the region recording its coldest night of the season at -6.2°C, daily life is becoming increasingly difficult. Frosty mornings have made stepping out for essentials like fresh vegetables a daunting task, confining many residents indoors.
To cope with the harsh winter, residents are turning to traditional sun-dried vegetables such as bottle gourds, brinjals, tomatoes, radishes, collard greens, and fenugreek leaves, which are easy to prepare, long-lasting, and steeped in tradition.
“These vegetables have been used for generations in Kashmir,” said Mushtaq Ahmad, a shopkeeper at Srinagar’s Zainakadal market. He said dry vegetables are a part of Kashmiri culture. “Our forefathers relied on them when heavy snowfall blocked roads. Womenfolk would dry surplus summer produce to ensure a steady winter supply,” he said.
Mushtaq’s family has sold dried vegetables for generations, keeping the tradition alive even as urban households shift away from the practice. While the custom has declined in cities, it thrives in rural areas, where women meticulously sun dry vegetables during the summer months to supply markets across the Valley.
Riyaz Ahmad, a customer, praised the tradition. “These vegetables are not just delicious but also help to combat cold and cough during winter,” he said.
Echoing him, Farooq Ahmad reflected on the long-cherished legacy of sun-dried vegetables. “We have been consuming them since childhood. Back then, heavy snowfalls made them a necessity, but now we like them for their flavor,” he said.
Sun-dried vegetables have stood the test of time, retaining their cultural and culinary significance even as winters have become less severe. The drying process preserves their nutritional value, providing a dependable food source during harsh weather.
However, experts warn of health risks if the drying process is not handled scientifically. “Improper drying can lead to contamination or fungal growth, which may cause food poisoning. People should take precautions while drying and consuming these vegetables,” Dr. S.M. Saleem Khan, head of community medicine at GMC Srinagar, said.
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