Nadi’er extraction from water bodies in Kashmir starts from the month of October. It is done in two ways; by using a hook tied to a long stick and a person directly goes in the water and extracts nadi’er by hand. It is plucked out of deep waters with the help of wooden handle fixed with an metal hook at its other end. The vegetable is eaten cooked and also in different forms of snacks. It is also commonly available as street food in Kashmir.