People Wait for This Nutritious Vegetable Throughout the Year, Its Price Surges 200 Times When It’s Dried

Tinda is often enjoyed fresh, but its dried version offers a unique taste. In Bikaner, tinda is cut and dried in the sun before being cooked into a delicious dish. This practice of drying green vegetables is common in the area, adding depth to their rich culinary traditions. Once dried, tinda prices can increase by up to 200 times, and it is then called ‘Phophalia’.

Dry phophalia is a popular ingredient in North Indian cuisine. Talking to News18, shopkeeper Shyam Agarwal said, “Phofaliya is currently selling for Rs 800 per kg. This green vegetable, known as tinda before drying, is prepared by cutting and sun-drying it. The drying process takes about two to three days. There is a high demand for this vegetable in villages, especially as winter approaches, when it’s commonly enjoyed with millet bread.”

The season for harvesting begins before Diwali and continues until March.

Locals dry the vegetables in Bikaner and the surrounding areas to sell in the city. These vegetables are rich in nutrients and help keep various ailments at bay. While some people sell chemically treated vegetables for profit, these dried varieties are naturally available and in tune with the season.

Many still enjoy these Rajasthani vegetables, often referred to as desi and shahi sabzi, alongside millet bread. Due to water scarcity in the Thar desert, people here rely on dried vegetables.

Although the water level in the Thar desert of Rajasthan has increased, residents continue to eat dried vegetables throughout the year. There are many benefits to consuming these dried vegetables.

They grow on thorny trees in Bikaner and the surrounding areas, and people often stock them up. Approximately 10 to 12 varieties of dried vegetables are available in Bikaner, and they can last for several months without spoiling.