Cuisine : Labra (Bengali Mixed Vegetable Curry)- Steps to make this east Indian veg dish

 



Labra is a classic Bengali mixed vegetable dish, known for its unique blend of seasonal vegetables and aromatic spices. It is slow-cooked with minimal water, allowing the flavors of the vegetables to meld together beautifully. Tempered with panch phoron (Bengali five-spice) and finished with ghee and grated coconut, Labra has a mildly sweet and savory taste. This dish is often prepared during religious festivals and is a perfect accompaniment to Khichuri (Bengali Khichdi), making it a comforting and wholesome meal.

Ingredients:

  • Drumsticks – 2
  • Hyacinth beans (Sheem) – 5-6
  • Eggplant – 1
  • Yardlong beans (Borboti) – 5
  • Radish – 1
  • Potato – 1
  • Pointed gourd (Potol) – 3
  • Ridge gourd (Jhinge) – 1
  • Raw papaya – ½ piece
  • Pumpkin – 100g
  • Cauliflower – 4 florets
  • Dried lentil dumplings (Bori) – 7-8
  • Ghee – 1 tbsp
  • Grated coconut – 2 tbsp

For Tempering:

  • Bay leaves – 2
  • Dry red chilies – 2
  • Panch phoron (Bengali five-spice) – ½ tsp
  • Asafoetida (Hing) – a pinch

For the Spice Mix:

  • Ginger paste – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1 tsp
  • Salt – as needed
  • Sugar – as needed
  • Tomato – 1 (chopped)

For Roasted Spice Powder:

  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Dry red chilies – 2

Method:

  1. Dry roast the cumin, coriander, fennel seeds, and dry red chilies in a pan. Grind them into a fine powder.
  2. Cut all the vegetables into uniform pieces and wash them thoroughly.
  3. Heat mustard oil in a pan and fry the lentil dumplings (Bori) until golden brown. Remove and set aside.
  4. In the same oil, add bay leaves, dry red chilies, panch phoron, and asafoetida. Let them splutter.
  5. Add all the chopped vegetables and sauté for a few minutes.
  6. Mix in ginger paste, cumin powder, red chili powder, salt, sugar, and chopped tomato. Stir well.
  7. Add the fried lentil dumplings and a little water. Cover and cook until the vegetables are tender.
  8. Once cooked, add the roasted spice powder and mix well.
  9. Finish with ghee and grated coconut. Cover and let it rest for 5 minutes before serving.

Serving Suggestion: Best enjoyed with Khichuri (Bengali-style Khichdi).


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