Why Dried Kashmiri Vegetables Belong in Your Organic Store

Dried vegetables—locally known as “Hokh Syun” (होक़ स्यून)—are a traditional part of Kashmiri cuisine, especially important during the harsh winters when fresh vegetables are scarce. This practice of sun-drying vegetables has been passed down for generations and reflects the wisdom of food preservation in the region’s challenging climate.

Common Dried Vegetables in Kashmir:
Hokh Gaad – Dried fish (often paired with dried vegetables)
Ruwangan Hachi – Organic Dried tomatoes : Rs. 2600 (500 grams)
Wangan Hachi – Dried brinjals (eggplants) : Rs. 2600 (500 grams)
Al Hachi – Dried bottle gourd (lauki) Rs. 2800 (1000 grams)
Choun Hachi – Dried turnips : Rs. 3500 (1000 grams)
Gogji Aar – Dried turnip leaves Rs. 2100 (1000 grams)
Monje Hachi – Dried knol khol (Rs. 1650 (500 grams)
Vopal Haakh – Dried  Rs. 3500 (1000 grams)
Handh Hachi – Dried leafy greens (especially Handh or Haak) Rs. 3600 (100 grams)
Sochal Hachi – Dried dandelion greens Rs. 2800 (1000 grams)
Bamchoont Hachi – Dried apple slic Rs. 3500 (1000 grams)

Handi Mool-Dried dandelion roots Rs. 5700 (1000 grams)

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