In picturesque Kashmir’s stunning landscapes, a plethora of vegetables are the essence of its food culture. From the famous Kashmiri Haak, a medicinal recipe to the simple Nadru—each vegetable adds its own flavor.

People prepare Kashmiri vegetarian cuisine without any tadka of garlic and onion except Swachal or Sonchal. Let’s dive into the world of the variety of vegetarian cuisine:

Kashmiri Haak or Hakh

Hakh, basic yet really versatile recipe is a staple in most Kashmiri homes. It is thoroughly cleaned with water and cooked with mustard oil and spices like Hing and salt. Hakh always offers a comforting taste.

Nadur or Nadru

The edible stem of lotus is called Nadur, which is porous and fibrous and full of health benefits, and it is eaten with happiness among the Kashmiris.

People cherish Nadru Monji for its crispiness when they fry it in mustard oil and add a sprinkle of half a teaspoon of salt and Kashmiri red chili powder. They consume it in various forms – cooked with green beans in dal or fried into light and crispy street food.

Some consume Nadru in the form of a cumin-based dish called Nadur Yakini. It adds flavor when people also cook it with Kashmiri fish.

Turnips or Monji

Turnips or Monji are vital in Kashmiri kitchen and have a diverse variety of cuisines includes Monji Nadru, Monji Aloo, Monji Haak, etc.

Kohlrabi is called Monji in Kashmiri cuisine. Correspondingly, they commonly cook it along with Haakh, making it one of the most commonly cooked vegetables, along with haakh.

Some people pair Kohlrabi with lamb or goat meat for hearty meals.

Purple and Pink Brinjal or Wangen

Purple and pink brinjal, or baingan, is called Wangen in Kashmiri. Wangen is also vital vegetable among the other vegetables.

Sometimes Kashmiri make Wangen slightly sour, called Chok Wangen, by frying it and cooking it with slight lemon juice or tamarind and spices.

Sometimes it is slightly sweet, cooked with curd and also with spices, called Wangen Yakheene; and sometimes it is slightly salty and spicy, cooked with tomatoes and spices, called Tamatar Wangen.

Baingan or Wangen adds color and flavor to dishes immensely.

Kashmiri Swachal or Sonchal

People in Jammu and Kashmir cook Swacchal or Sonchal, a green leafy vegetable with onions (if needed), green beans and spices.

Henceforth, Swacchal is only vegetable that is cooked with onions, unlike other vegetarian cuisines.

Other Kashmiri Vegetarian Cuisine

Other Kashmiri cuisine includes Phool Gobi (Cauli flower), mostly cooked and fried alone with spices and cooked with potatoes and spices.

However, Nunnar, a slightly tangy green leafy veggie cooked with a slight spice and curd. Additionally, people cook Rajma, often known as green long beans, with spices and tomatoes.