Ingredients
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2 tablespoons vegetable oil
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1 teaspoon cumin seeds
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2 or 3 dried red chiles, stemmed and broken in half
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2 small onions, sliced
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5 cloves garlic, sliced
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2 or 3 green chiles, stemmed and slit
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2 small potatoes, cut into ½-inch (1-cm) cubes
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1 medium sweet potato, cut into ½-inch (1-cm) cubes
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1 medium carrot, cut into ½-inch (1-cm) cubes
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½ head cauliflower, separated into small florets
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1 medium tomato, quartered
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½ teaspoon table salt
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1 tablespoon Worcestershire sauce
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1 teaspoon white vinegar
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1 teaspoon sugar
Directions
Steps
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1
Done
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Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the |
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2
Done
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Add the potatoes, sweet potato, carrot, cauliflower, tomato, salt, and 2 to 3 cups (400 to 600 ml) |
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3
Done
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Add the Worcestershire sauce, vinegar, and sugar, stir, and cook for 5 to 10 minutes or until the |
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4
Done
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Ladle into individual soup bowls and serve hot. |
