In the warmth of Mumbai, where winter is more of a notion than a reality, the culinary scene is buzzing with the early arrival of Surti Undhiyu. A delightful casserole, this dish originates from the vibrant south coast of Gujarat, where winter is traditionally ushered in by unseasonal rains. Recent reports mention a hailstorm in Rajkot, prompting residents to capture the unusual event with selfies, turning the streets into a whimsical snowfall spectacle.
The aroma of Surti Undhiyu is already wafting through Mumbai’s food stores, beckoning caterers and restaurateurs to procure the essential root vegetables and brightly colored garden produce from Surat. From the purple yam, yellow squash, and green pumpkin to small, plump brinjals, sweet potatoes, unripe bananas, bottle gourd, baby potatoes, pigeon peas, and the signature flat beans known as Surti papdi, the ingredients paint a vivid palette of flavors. Adding to the culinary masterpiece is the soft Methi Muthia dumpling, crafted from fenugreek and chickpea flour, enhancing the dish’s richness.
Having indulged in this culinary delight at a recent Gujarati wedding reception, I marveled at the meticulous process involved in crafting Undhiyu. Slow-cooked upside down and buried underground in an earthen pot fired from above by coal, the dish is infused with a medley of spices – ginger, garlic, green chili, turmeric, cumin, and pepper. A touch of sweetness from sugar, a hint of moisture from water, and the richness of vegetable oil elevate the flavors. Garnished with coriander leaves, lime, chopped peanuts, and freshly grated coconut, the dish emerges from the steam cooking process, leaving the Undhiyu dry yet showcasing chunky, crisp vegetables, coated in a thin layer of spice and oil.
Reflecting on a unique variation, a generous farmer from Navsari once treated me to Ubariyu, akin to Surti Undhiyu but with a Parsi twist. Cooked in a buried matka within his field, he ingeniously added hard-boiled eggs and chicken pieces to the mix, showcasing the Parsi inclination towards a more diverse culinary landscape. For them, an all-vegetable dish is a rarity.
As Surti Undhiyu graces menus in cloud kitchens across the city, it stands not only as a testament to Gujarat’s rich culinary heritage but also as a flavorful harbinger of winter, even in the subtropical embrace of Mumbai.
About Mark Manuel
The above thoughts/content has been proudly copied from the wall of Sir Mark Manuel. Being interviewing almost every role model of this country and going stronger each day. Mark Manuel is a respected Mumbai editor, writer, and columnist.
With over three decades of journalism in leading publications. This includes the Free Press Journal, Times, Dainik Bhaskar, Mid-Day, and Afternoon. He is famous for his brilliant pen interviews. He himself is a TEDx speaker.
Further
His interviews have featured in several leading media houses. They include the Hindustan Times, Huffington Post, BBC, and Network 18. Almost every famous person has been interviewed by him in the country from Mother Teresa to Muhammad Ali. His first book is just out. It’s titled Moryaa Re! It is a crime thriller that is perhaps the country’s first police procedural. He began his career covering crime. And in a tribute to his experience and knowledge of this beat.
Several distinguished officers of the Mumbai Police and its Crime Branch collaborated with him to make this book possible. Amitabh Bachchan wrote the forward in a statement of friendship for Mark Manuel and admiration for his work.
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