SEERAT-Un-NISA
SRINAGAR, Dec 19: As winter deepens across the Kashmir Valley and temperatures steadily plunge below freezing, markets from north to south Kashmir are witnessing a renewed surge in demand for sun-dried vegetables—an enduring tradition that continues to bind households across the region to their cultural roots and collective memory.
From the bustling markets of Srinagar to small town bazaars in Baramulla, Kupwara, Bandipora, Anantnag and Shopian, strings of sun-dried tomatoes, brinjals, turnips, bottle gourd, beans and red chillies have once again become a familiar sight. With Chillai Kalan—the Valley’s harshest 40-day winter period—set to begin on December 21, people across Kashmir are stocking up on these traditional essentials in preparation for severe cold spells and possible disruptions in fresh vegetable supplies, particularly in higher reaches.
For centuries, sun-dried vegetables have served as a lifeline during Kashmir’s long and unforgiving winters, when heavy snowfall would isolate villages for months. The practice, passed down through generations, reflects the Valley’s traditional wisdom of self-reliance and seasonal preparedness.
“We grow vegetables during summer and dry them under the sun in autumn. When winter arrives, people from different districts come to buy them,” said Mohd Shafi, a street vendor in Srinagar’s Batamaloo area, widely regarded as the hub of the dried vegetable trade. “This tradition helped our ancestors survive harsh winters. Even today, it supports hundreds of families economically.”
Batamaloo’s markets are currently lined with neatly arranged rows of dried produce, attracting buyers from north, central and south Kashmir alike. Vendors say the demand has increased sharply in recent weeks as temperatures dip and winter preparations intensify.
Although improved road connectivity and modern storage facilities have ensured year-round availability of fresh vegetables, the preference for sun-dried produce remains strong across Kashmir. Many households continue to value these vegetables for their long shelf life, distinct flavour and cultural significance.
“Even now, people prefer sun-dried vegetables in winter and cook them with fish, pulses and meat,” Shafi added. “The taste reminds us of home and tradition.”
Residents from various districts echoed similar sentiments. Atiqa Begum from Kupwara said sun-dried vegetables are an inseparable part of Kashmiri cuisine. “They are soaked in water before use, retain nutrients and represent our heritage. No winter meal feels complete without them,” she said.
In north Kashmir’s Baramulla district, vendors said sun-dried vegetables act as a seasonal lifeline. “For Kashmiris, winter is unimaginable without these vegetables,” said a local street vendor. “They are not just food items but a survival strategy.”
Anwar, a 52-year-old vendor who has been selling sun-dried vegetables for over 15 years, said customers travel from far-flung areas to purchase them. “In earlier times, these vegetables were also believed to have medicinal value. I remember people buying them especially for expecting mothers,” he recalled.
The tradition is equally alive within households. Aasiya Begum, 42, from south Kashmir said she grows vegetables in her kitchen garden, sun-dries them during summer and stores them for winter. “We cook them with fish, meat and pulses. They give our meals an authentic Kashmiri taste that fresh vegetables cannot replace,” she said.
Many locals also associate sun-dried vegetables with health benefits. “My doctor advised me to eat dried bottle gourd due to high cholesterol,” Aasiya added. “I have personally found them beneficial.”
As the Valley collectively braces for the harsh winter ahead, the widespread return of sun-dried vegetables across Kashmir underscores a shared cultural rhythm—where tradition, resilience and food security intersect. Despite changing times, these humble dried strands continue to unite Kashmiris across regions, reminding them of a heritage shaped by endurance and seasonal wisdom.
