This is a hearty vegetable soup with a Western influence brought in by the Parsi community of Mumbai. Parsis came to India from Iran and settled in the state of Gujarat.
Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cumin and dried chiles. When they begin to change color, add the onions and sauté for 2 to 3 minutes or until lightly browned. Add the garlic and green chiles, and sauté for 1 minute.
Add the potatoes, sweet potato, carrot, cauliflower, tomato