Translations:Kashmiri cuisine/41/en

Sun-dried vegetables, locally known as hokh syun, are consumed as fresh produce dwindles. During summer, vegetables are peeled, chopped, salted and sun-dried to preserve them for winter. The various varieties of hokh syun include dried tomatoes (ruwangun haech), dried fenugreek leaves (meeth), dried lotus stem (nadir haech), dried Iberian knapweed (kretch), dried shallot leaves (praan), dried mint (pudna), dried bottle gourd (al haech), dried turnip slices (gogji haech), dried quince (bamchount haech), dried collard greens (hoech haak) and dried spinach (hoech palak). In the Charar Sharief area of central Kashmir, dried pears, locally known as tang haech are considered a delicacy.