Hokh Syun— Kashmir’s age-old  practice that keeps tradition alive

By
Ziraat Times
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By: Sajid Raina

Srinagar: The traditional practice of Hokh Syun, a method of preserving and consuming sun-dried vegetables, remains an integral part of Kashmiri households during Chillai Kalan, the coldest 40-day winter period in the region.

Hokh Syun involves soaking dried vegetables in warm water until they soften, followed by cooking them with oil and spices. This age-old tradition, still prevalent in both rural and urban Kashmir, helps families sustain themselves during the harsh winters.

Nasreen Begum, a resident of Bandipora, explained the significance of the practice.

“We dry vegetables like turnips, brinjal, and tomatoes during the summer. These become essential during winters when fresh vegetables are scarce, and they carry the warmth of summer into our meals,” she told.

Farmers like Ghulam Hassan from Baramulla also see economic benefits in this tradition.

“I sell dried vegetables like Nader Hache (lotus stems) and Al-Hache (bottle gourd) in the winter market. They fetch a better price compared to fresh produce in summer,” Hassan said.

In urban areas, vendors such as Abdul Rashid in Srinagar cater to increasing demand. “Not everyone has time to dry vegetables at home now, so we ensure a steady supply in markets. Hokh Syun like dried tomatoes, spinach, and fish are popular items from December to February,” Rashid said.

Local residents value Hokh Syun for its practicality and flavor. Farooq Ahmad, a shopkeeper in Kupwara, noted, “There’s something comforting about a hot plate of dried spinach curry when the snow is falling outside. It reminds me of my childhood.”

“Even though fresh vegetables are available throughout the year, Hokh Syun tastes different. It connects us to our roots and the winters we grew up with,” Shaista Akhtar from Kangan said.

The tradition of Hokh Syun is widely practiced in areas such as Bandipora, Baramulla, and Kupwara, where vegetables like brinjal, gourd, spinach, turnips, and tomatoes are commonly sun-dried. In other regions like Kargil, Leh, and Jammu, the demand for dried vegetables during winter remains high.

Local residents expressed their preference for these vegetables, citing their role in warming the body during cold days. “Dried vegetables are a must in our household during Chillai Kalan,” said Mohammad Shafi, a resident of Baramulla. “We usually consume Ruwangan Hache (dried tomatoes) and Al-Hache (bottle gourd) at least once a week.”

Meanwhile, the health experts advise consuming sun-dried vegetables in moderation. “Eating sun-dried vegetables once or twice a week is safe, but care should be taken in their preparation and storage,” they said. “Improperly dried vegetables with fungus may pose health risks, including exposure to harmful toxins.”—(KNO)

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