I am a big fan of Vij's, an elegant and innovative Indian restaurant in Vancouver, BC. (We even gave you a peek inside Vikram Vij's home kitchen!) The cookbooks by the owners of this restaurant are some of my favorite resources for Indian home cooking, and there was one recipe from their first book I had had bookmarked for a long time: A simple one of cabbage in yogurt curry.
cabbage in yogurt and mustard seed curry - had a problem with the yogurt curdling, but there are some tips to prevent this in the comments. otherwise, great flavor. I added lots of cayenne to heat it up. Great recipe to use up more cabbage, pretty healthy too
CURRY MUSTARD 1/2 cup yellow mustard seeds 1/2 cup white-wine vinegar 1/4 cup water 1 teaspoon curry powder (see shopper's note) 1 to 2 tablespoons sugar 1/2 teaspoon sea salt To prepare mustard seeds: In small bowl, combine mustard seeds, vinegar and water. Cover. Let cure at room temperature for 2 to 3 days. To make mustard: In blender or food processor, combine mustard-seed mixture, curry powder, sugar and salt. Process to desired consistency.