Labra recipe by Foddie's Hut

Labra

Labra- the Bengali style mixed vegetable, this recipe delivers tender Vegetables flavoured with Panch Phoron( Bengali Five Spice), roasted ground cumin, served as a side dish in Pujor Bhog with Khichuri. With minimal work and slow simmer in the cooking pot, this recipe is a keeper. Not only for Durga Pujo or Festivals, but you can also make the dish any time of the year.

Serves: 4 Ingredients
  • 160 gm potatoes  cut into wedges (12 wedges)
  • 80 gm sweet potato cut into wedges (6 wedges)
  • 220 gm ridge gourd cut into wedges ( 14 wedges)
  • 180 gm radish cut into wedges ( 12 wedges )
  • 50 gm carrot cut into wedges (8 wedges)
  • 8 beans cut into half
  • 300 gm pumpkin cut into big chunk
  • 450 gm cabbage cut into big chunk
  • 100 gm eggplant cut into wedges (9 wedges)
  • 6-7 green chillies
  • 1 TSP panch Phoron
  • Pinch of hing
  • 1 bay leaf
  • 2 dry red chillies
  • ½ TSP turmeric
  • Salt to taste
  • ½ TSP sugar
  • 1 TSP roasted cumin powder
  • 1 TSP ginger paste
  • 1/4 cup  mustard oil
Process:
  1. In a preheated Dutch oven or cooking pot heat up oil over medium heat, the oil should be nice and hot.
  2. Change the temperature to low, add dry red chili and bay leaf, then add Panch phoron, Hing, keep stirring until the oil fragrant.
  3. Add Potato, sprinkle salt and let it cook for a few minutes, then add sweet potato, continue cook for another 2-3 minutes, then add all the vegetable, sprinkle salt and turmeric powder.
  4. Over high heat cook for a couple of minutes to release the moisture from the vegetables.
  5. Reduce the heat to medium-low, cover with a lid and let it cook till the vegetables cooked.
  6. Add ginger paste, green chilies, and sugar, change the heat to medium-high, keep stirring for now and then.
  7. Sprinkle Roasted ground cumin, mix well, cover with a lid again
  8. Remove from the heat and enjoy with Khichuri.
Recipe by: Shyamali Sinha
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