Water chestnut, grass-like sedge which grows in the Wulkar Lake is in high demand during autumn in Kashmir.
About Water Chestnut:
It is known as goer in Kashmir, an aquatic vegetable growing in the Wular Lake in Kashmir.
It is popularly known as Singhara ka atta in India, it grows underwater.
The plants have extremely sharp spines with barbs that can cause serious injuries if stepped upon.
It is native to Europe, Asia, and Africa and is also known as water caltrops.
It is dense with potassium and fiber. It barely contains any sodium or fat, but is high in carbohydrates.
How it is used?
The edible kernel, concealed beneath a thick outer layer, is peeled off, dried, and pounded into flour.
People also use the sturdy dried outer shells as fuel in the traditional fire pots known as kangri during winter.
Water chestnut is eaten in dishes during during Navaratri. It is also easily digestible and provide energy, which is crucial when fasting.
When peeled, the chestnut reveals white flesh with a crunchy, juicy texture and a sweet taste.
Over the years, dry weather and increasing marshy land around the lake caused a decline in production of water chestnuts and have adversely affected livelihoods.
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