250 g  Cabbage

      2 md Onions

      6    Garlic cloves

      2 tb Ghee or oil

    1/2 ts Garam masala

    1/2 ts Turmeric powder

      1 ts Ground cumin seeds

      1 tb Coriander powder

      2 tb Yogurt

      1 md Tomato; diced

  1 1/2 tb Gram flour

      1    Handful of sliced coriander

           -- (leaves)
           Salt; to taste
           Chili powder; to taste
  Grind onion and garlic to a paste.  Mix together gram flour, salt and
  chili powder with enough water to make a thin batter.  Cut cabbage
  into long, thin slices.  Dip cabbage slices in batter and deep fry
  until light golden.  Drain and set aside.
  Heat ghee or oil in skillet and cook onion and garlic paste until
  golden. Add spices and cook another minute, then add tomatoes and
  continue to cook until ghee or oil begins to separate and rise to the
  top.  Mash mixture with the back of a wooden spoon, then add 2 cups
  of water.  Bring mixture to a boil, then reduce heat and add cabbage.
  Cook until cabbage is tender and sauce is thick.  Garnish with
  chopped coriander and serve.
  [I guess you can add yogurt at the same time as the spices, although
  I substituted a bit of lemon juice, and added a couple of cups of
  water to this, and it was pretty good.  The water seemed to be
  necessary, as the sauce was VERY dry otherwise.  -K.M.]