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GUEST CHEF WORKSHOP - 4


By Dr. R Sudarshan

PUMPKIN TENDER SHOOT CURRY (ಕುಂಬಳ ಕುಡಿ ಪಲ್ಯ)

5 PM on Saturday, 30 April 2022, Venue: Farmer's House

The pumpkin plant is a phyto capitalist. It aggressively goes about collecting nutrition from the soil, produces large leaves to ingest sunlight, climbs whatever prop it finds, spreads out widely on the farm floor, gives out tender tendril shoots that race in all directions, and finally bears fruits that are as large as dinosaur eggs. The plant is a great nutrient grabber from the soil and an impressive nutrition investor in its leaves, shoots, and fruits.

Neena Kaveriappa from Coorg (Kodagu) has spent 3 decades in Mysore. With a home science education and an embedded cultural diversity of Kodagu and Mysore in her, she combines the culinary skills of different lifestyles and makes delicacies out of what's very nutritious, but is not the mainstream food of many. This week, pumpkin plants are shooting out all over the Padma Farms. And Neena Kaveriappa is able to take time off for the community.

On Saturday evening, Neena will show us how to make pumpkin tendril shoot curry. In Nepal, it is 'Farsi ko munta'. In Bengal, it is 'Kumro danta charchari'. In Thailand, it is just 'pumpkin shoot stir fry'. In Mysore now - ಕುಂಬಳ ಕುಡಿ ಪಲ್ಯ.

Each registrant at the Workshop will get to eat the pumpkin tender shoot curry with a pair of organic rotis. The material cost fee of Rs 200/- per person applies. 

Please register through a message with Chef Akshay at - 96631 10632

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Farmer's House, Silverfish Books, Kutz Bowl and the Farmer's Market, # 1A, 13th Cross, Kalidasa Road, VV Mohalla, Mysore.

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Location: Bengaluru, Karnataka, India

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