WS/VP Correspondent
Pattan, Mar 08 : Gohal-Chaku, a village in north Kashmir’s Baramulla district, is renowned for its resilient women who work tirelessly to sustain their livelihoods. From dawn to dusk, nearly 70% of the village’s female population is engaged in the preparation of water chestnuts, a tradition that has been passed down through generations.
These women spend their days collecting, cleaning, and processing water chestnuts, which they later sell to local traders across the valley. Despite the physically demanding nature of the work, the women take immense pride in their profession, viewing it as a vital means of supporting their families.
The water chestnut industry in Gohal-Chaku has thrived for decades, with women playing a central role in preserving and passing on the skills and knowledge of their trade to younger generations. This ensures the continuity of a tradition deeply rooted in the village’s cultural heritage.
However, the women face numerous challenges in their daily lives. They often work in harsh weather conditions, with limited access to proper infrastructure and equipment. Additionally, competition from other water chestnut producers in the valley makes it difficult for them to secure fair prices for their produce.
Locally known as Gaer, the water chestnut is botanically classified as Trapa and holds historical significance in Kashmir. Referred to as Singhara in the region, it has long been associated with the struggles and resilience of the local population.
Mehti Begum, a 65-year-old woman from Gohal-Chaku, has spent her entire life preparing dried water chestnuts. In conversation with The Web Story/The Varmul Post, she detailed the intricate process, which involves checking the water content of the chestnuts, building a bonfire, and carefully buffeting the chestnuts with bamboo sticks or fat batons.
Ruqsana, a 20-year-old from the village, shared her experience with The Web Story /The Varmul Post of working alongside her mother for the past three years. She described the work as a blessing passed down from their forefathers, emphasizing its cultural and economic importance to their community.
The water chestnuts produced in Gohal-Chaku are highly prized for their exceptional health benefits and mineral-rich composition. Their popularity has grown to such an extent that some consumers prefer to consume them fresh, bypassing the drying process altogether. This speaks volumes about the quality and wholesomeness of the product.
The preparation of water chestnuts is a labor-intensive process that requires patience and dedication. It begins with retrieving the chestnuts from the Jhelum or Wular rivers, followed by boiling them for 40 to 60 minutes using traditional Kashmiri Dambur firewood stoves. Once boiled, the burr is meticulously removed.
While the women of Gohal-Chaku work late into the evening preparing the chestnuts, the men of the village are busy selling the produce across the valley. This division of labor ensures a fresh stock is ready for sale each day.
The women of Gohal-Chaku deserve commendation for their unwavering efforts in supporting their families and preserving their traditional livelihood. Their hard work and dedication serve as an inspiration to many.
Beyond Gohal-Chaku, harvesting water chestnuts is a common occupation for fishermen in other parts of Kashmir. Villages such as Baniyar, Lankreshpora, Kanibathy, Ashtangoo, and Zurmanz make Bandipora the largest producer of water chestnuts in the region. These areas, located along the lake shoreline, are licensed to harvest the nuts. Official estimates suggest that around 90% of Kashmir’s total water chestnut production—approximately four metric tonnes annually—comes from these villages.
