Dhanya Uthappa Ballachanda is the founder and chairman of Devdan Foundation, Mysore. A special educator who runs a school for specially-abled children in Rajiv Nagar, Mysore, she is also a yoga instructor.
“My vision is to work towards the empowerment and betterment of specially-abled children.
I have a passion for cooking and gardening. I am sharing a recipe from my late mother-in-law, Mrs Ballachanda Gombe D. Poovaiah from Kadangamuroor village, Virajpet Taluk. This traditional dish used to be a prevalent household dish in the past. I have found great joy in rediscovering it.”
- 4 tsp Coconut oil or any cooking oil
- 1 tsp mustard
- 1 tsp cumin
- Dry parangi malu (birdseye chilli) or dry chilli as per your taste
- 1 medium-sized onion, finely chopped
- Pumpkin leaves
- Salt to taste
- 2 eggs
Clean the leaves by flicking them to remove any dust. Then, holding the stem in
one hand, strip the outer fibres away.
Wash and chop the leaves into small pieces.
In a pan, heat the oil, then add the mustard and cumin.
Add the onion to the pan and fry till golden brown.
Add the dry chilli as per your taste, then the chopped pumpkin leaves and cook on a medium flame for 7 minutes.
Add salt to taste.
Now, add the two eggs and stir to mix thoroughly.
Pepper powder(preferably coarsely ground) can be added, for extra spice and more flavour.
Cook for 4 minutes on a low flame.
Kumbala Thoppu palya is ready to be served with akki otti or chapati.
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