Wash the mushrooms and wipe them dry. Chop the mushrooms, the cabbage and the curry leaves finely.
In a vessel take the chopped mushrooms, cabbage, curry leaves and all the spice powders as mentioned under 'for frying'. Mix it all together.
Next, add the rice, flour, cornflour and the plain flour and coat the mushroom mix completely.
Take small pieces of this mix and deep fry in oil. Drain on to a paper towel and keep it aside.
Chop the onion, chilly, garlic and ginger. Grind the tomato without adding water and strain.
In a tbsp of oil saute the chopped ingredients till the onions become translucent. Add the tomato juice, ketchup, vinegar and all the powders and saute for a few minutes.
When the mixture reduces and dries up a bit add the cornflour slurry and salt as needed. Let it come to a boil and thicken.
Check and adjust spices as needed and add the fried mushrooms. Saute to coat the mushroom with the masala. Break the fried mushrooms into smaller pieces as you saute. Turn off flame, when it completely dries up.
Garnish with chopped onion and coriander leaves and serve.