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.