Al Hachi

Dear reader, We need your support to keep the flame of knowledge burning bright! Our hosting server bill is due on June 1st, and without your help, Bharatpedia faces the risk of shutdown. We've come a long way together in exploring and celebrating our rich heritage. Now, let's unite to ensure Bharatpedia continues to be a beacon of knowledge for generations to come. Every contribution, big or small, makes a difference. Together, let's preserve and share the essence of Bharat.

Thank you for being part of the Bharatpedia family!
Please scan the QR code on the right click here to donate.

0%

transparency: ₹0 raised out of ₹100,000 (0 supporter)

Al Hachi is a Kashmiri cultivar of pumpkin. Kashmiri people use Al Hachi in winters because pumpkins are not available in winters in Kashmir. In summer fresh pumpkins are cut into slices and let them to dry in sunlight.

History[edit]

In old times when Kashmir was not connected with other states, people used to dry the vegetables in summer and eat in the winter. Due to heavy snowfall, people can’t grow vegetables in winter. In old days whenever there was snowfall in Kashmir, the valley was disconnected from rest of world.^[1]

Dishes[edit]

Al Hachi can be cooked with Mutton, Rajma daal and with other dry Kashmiri vegetable Ragawan Hachi (Dry Tomato).

References[edit]

↑ Sarkar, Sonia (September 16, 2019). "Kashmir, from A to Z: Children's book highlights region's culture". Al Jazeera. Retrieved February 4, 2020.

[1] Sarkar, Sonia (September 16, 2019). "Kashmir, from A to Z: Children's book highlights region's culture". Al Jazeera. Retrieved February 4, 2020.

[1]