How to Make It
In a large saucepan, heat the vegetable oil. Add the dried chiles and cumin seeds and cook over moderately high heat until they are fragrant, about 1 minute. Add the sliced onions and cook, stirring them occasionally, until they are golden brown, about 4 minutes. Add the garlic and jalapeños and cook, stirring, until the garlic is golden, about 1 minute. Add the water, red and sweet potatoes, carrot, tomato and cauliflower and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 10 minutes.
Stir in the Worcestershire sauce, vinegar and sugar and season with salt. Ladle into bowls and serve.