As I was getting ready to prepare this dish I was in for a surprise! I had plucked a sprig of curry leaves from my plant and was ripping of the leaves. I wondered why it was difficult to rip it off this time, since it usually very easily done. On taking a closer look I realised there was a pupa attached to the sprig! Am I glad I didnt stew it! Now I know why my curry leaves were looking eaten off. My little boy has a special nesting box for all the caterpillars and pupa we find on my plants. He was as usual delighted at this find and is waiting eagerly to see it become a butterfly. He takes a look at his box the first thing every morning and if there is a caterpillar checks every 10 minutes to make sure the caterpillar is eating well or done its poop!
1sprig of curry leaf
1/2tsp mustard seeds
1 1/2 cups water
- Heat the water and add the coconut milk powder and stir well and keep aside.
- Heat oil in a pan, splutter mustard seeds.
- Add the whole spices and stir till you get the aroma.
- Saute onions, green chilli, curry leaves and garlic. Add ground coriander and stir.
- Add the mushrooms, mix well, cover and cook.
- Once the mushrooms are cooked add the wheat flour and stir till it is roasted.
- Add the coconut milk and coconut milk powder mixture, salt and stir well.
- When all the ingredients are well combined take off the heat.
- Serve hot with rotis, rice or wholemeal bread.
This green cocoon turned into the most gorgeous Common Mormon Swallowtail! Read all about it in Spinach Burger and the Swallowtail.