Labra or a Mishmash with all Veggies

Labra is an all time favorite and almost a classic Bengali dish. No Biye bari or wedding or a pujo is complete without having a labra at the side. Our house is no different! So here is my take of the much loved Labra.

Picture Courtesy – Nayana Afroz

Nayana Afroz – Renowned Home Cook from Bangladesh

Ingredients –

  • 1 medium aubergine (brinjal)
  • 2 potatoes
  • 2 radishes
  • 250 g pumpkin
  • 100 g broad beans
  • 1 tsp panch phoron/Padkaune Masala/Five Spices
  • 1 bay leaf
  • 1 tsp ginger paste
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • ½ tsp ghee
  • 1 tsp sugar
  • salt to taste

Preparation –

  • Wash and cut all vegetables into 1 inch pieces.
  • Heat oil in a skillet.
  • Fry the aubergine pieces until soft. Keep aside.
  • Add bay leaves and panch phoron in the oil.
  • Add radish, potato and broad beans.
  • Sauté on medium heat for 2-3 minutes.
  • Add pumpkin and fry for 3-4 minutes.
  • Add turmeric, ginger paste, cumin powder, chilli powder and salt.
  • Stir fry on low heat for 2 minutes. Add water.
  • Cover and simmer for 5 minutes.
  • When the radish is cooked, add aubergine and sugar.
  • cook uncovered till the gravy is dry.
  • Add ghee before removing from heat.
  • Serve hot with rice.
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