What The Fork: Surti Undhiyu Satisfies Kunal Vijayakar's Winter Cravings in Sweaty Mumbai
News 18If I find such unsurpassed joy in eating food, I cannot even begin tell you about the unparalleled excitement that surmounts me when I go hunting for a new place, dish, or recipe. This week being the week of Sankranti, of windy and chilly days, my heart was pining for ‘Undhiyu’, Gujarat’s or more specifically, Surat’s most iconic mixed vegetable delicacy. So, I decided that I would walk the lanes of Mumbai’s oldest Maharashtrian and Gujarati area in search for some authentic ‘Surti Undhiyu’, and what better place than Bhuleshwar and Mumbadevi. As I mentioned earlier, a traditional Undhiyu uses a wealth of winter vegetables especially the ‘Surti Papdi’, also known as broad bean or fava bean. Along with Surti Papdi, the cooks at Hiralal Kashidas use ‘rataalu’ or ‘kand’, sweet potatoes, potatoes and small brinjals with finely chopped garlic, garlic greens, cumin-coriander powder, salt and oil in their 100-year-old recipe.
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