Parsi-Style Vegetable Stew

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3 tablespoons vegetable oil

3 dried red chiles, broken

1 teaspoon cumin seeds

2 onions, thinly sliced

5 garlic cloves, thinly sliced

2 jalapeƱos, halved lengthwise

2 1/2 cups water

2 medium red-skinned potatoes, scrubbed and cut into 1/2-inch dice

1 sweet potato, peeled and cut into 1/2-inch dice

1 carrot, cut into 1/2-inch dice

1 large tomato, coarsely chopped

1/2 head cauliflower, cut into small florets

1 tablespoon Worcestershire sauce

1 teaspoon white vinegar

1 teaspoon sugar


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