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.
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
Instructions
- In a preheated Dutch oven or cooking pot heat up oil over medium heat, the oil should be nice and hot.
- Change the temperature to low, add dry red chilli and bay leaf, then add Panch phoron, Hing, keep stirring until the oil fragrant.
- 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.
- Over high heat cook for a couple of minutes to release the moisture from the vegetables.
- Reduce the heat to medium-low, cover with a lid and let it cook till the vegetables cooked.
- Add ginger paste, green chillies, and sugar, change the heat to medium-high, keep stirring for now and then.
- Sprinkle Roasted ground cumin, mix well, cover with a lid again
- Remove from the heat and enjoy with Khichuri.
