Srinagar: With temperatures dipping below freezing in Kashmir, sale of dried vegetables, the staple food for the harsh winter months, has seen a noticeable surge.
According to the JKNS news agency, the local markets are flooded as residents buy dried vegetables like collard greens, bottle gourds, tomatoes, and brinjals for keeping nutrition levels up during the harsh bitter cold.
“Winter can be quite brutal here and dried vegetables make for an important part of our diets in these months,” said a local vendor in Srinagar.
He added, “People rely on them for both taste and sustenance, as fresh vegetables are not available.”
Dried vegetables are prepared by sun-drying the produce during the harvest season and then stored for winter use. This method ensures that the region’s cuisine remains rich and varied, even when the snow covers the fields and access to fresh produce is limited.
Rakeeb, another local woman, says, “These dried vegetables are not just food; they are part of our culture.” She added, “For generations, we have relied on them to keep healthy throughout the long winter months. They are cooked in a variety of dishes, both warming and flavoring our homes.
Notably, demand for dried vegetables normally shoots up in December and extends till the end of February with locals keen to have a sufficient stock to tide them over the coldest time of the year.—(JKNS)
