Srinagar (J and K), Jan 09 (ANI): Sub-zero temperatures during ‘Chillai Kalan’, the 40-day-long harshest period of winter in Kashmir Valley have sent the demand for traditional dry vegetables soaring. Locally known as ‘Hokshun’, these dry vegetables are an integral part of the winter diet of Kashmiri people and known to be rich in several nutrients. They are prepared with aromatic spices and served with boiled rice, bread or meat. A seller, Abdul Rashid, said dry vegetables help the residents sail through the winter when roads often get blocked due to snow, cutting off supply of essentials to the valley. These vegetables can be stored for up to six months.
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