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- 3.) 3/4 cup of plain yogurt
- 4.) a 1 inch piece of ginger peeled and sliced
- 5.) 1/4 cup fresh cilantro
- 6.) 1 Tbs of white poppy seeds
- Blend it all up into a thick pale green cream
- Next, In a deep skillet or Karhai
- 7.) melt 1 Tbs of unsalted butter
- 8.)Toss in 6 fresh curry leaves or 1/2 of a bay leaf (remember to take the bay leaf out before serving, don't eat it)
- 9.)When the curry leaves have started to sizzle, toss in your Brussels sprouts and
- 10.) A pinch of ground nutmeg and
- 11.) Your creamy green yogurt sauce and
View Full Recipe at The Colors Of Indian Cooking
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