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1
Cut cabbage in quarters.
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2
Remove the stem and hard core and shred cabbage lengthwise as finely as you can.
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3
Peel 2 of the onions and cut them each into half, lengthwise.
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4
Now slice finely into half circles.
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5
Heat 6 tablespoons of oil in a 10 inch skillet over medium heat, add the fenugreek, cumin, mustard, and fennel seeds.
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6
As the seeds start sizzling and changing color (about 10 seconds), put in the sliced onions.
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7
Fry them over medium heat for about 3 minutes.
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8
Add the shredded cabage, stir a few times, put the lid on, lower flame, and cook for 15 minutes.
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9
Uncover and cook over fairly low heat for 30 minutes, stirring occasionaly to prevent burning.
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10
Meanwhile, peel and coarsely chop the remaining 1/2 onion and put it with the garlic, ginger, and tomato in blender.
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11
Blend to a paste.
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12
In a skillet heat the remaining 3 tablespoons of oil.
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13
Add the paste, the turmeric, and the green chili.
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14
Fry, stirring all the time, for 8 to 10 minutes (adding, if necessary, 1 teaspoon of warm water at a time to prevent sticking.)
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15
When the cabbage has cooked for 30 minutes, add this fried paste mixture, along with the salt, garam masala, and lemon juice.
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16
Stir and let cook for another 5 minutes.
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17
Serve with parathas, pooris, or chapatis, dal and rice and Yogurt with Potatoes.
