| 1 | Grind onion and garlic to a paste. |
| 2 | Mix together gram flour, salt and chili powder with enough water to make a thin batter. |
| 3 | Cut cabbage into long, thin slices. |
| 4 | Dip cabbage slices in batter and deep fry until light golden. |
| 5 | Drain and set aside. |
| 6 | Heat ghee or oil in skillet and cook onion and garlic paste until golden. |
| 7 | 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. |
| 8 | Mash mixture with the back of a wooden spoon, then add 2 cups of water. |
| 9 | Bring mixture to a boil, then reduce heat and add cabbage. |
| 10 | Cook until cabbage is tender and sauce is thick. |
| 11 | Garnish with chopped coriander and serve. |
| 12 | [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. |
| 13 | The water seemed to be necessary, as the sauce was very dry otherwise. |
| 14 | -k.m.] |
