Instructions: In a medium-sized pan saute onion with butter. When onions feel soft, add mustard seeds, cook 30 seconds, add cumin powder, coriander powder and turmeric powder. Mix spices. Drop carrots in pan and saute. Put the lid on for 5 minutes. Add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5 minutes. Turn over mixture in pan. Make sure the spices dont stick to the bottom of pan. Put the lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after cooking. Serve hot or warm.

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