Search This Blog

Sunday, October 16, 2011

Part II - Labra (A medley of vegetables)


This is Part II of the Khichuri/Labra post.


  1. Potato - 2 medium sized peeled and cubed
  2. Red pumkin or Butter squash - Half pound
  3. Brinjal or Eggplant -1 medium sized cubed
  4. Cauliflower 1 medium cut into big florets
  5. Cabbage - 1 small cut into large pieces
  6. Carrot - 2 cut into cubes
  7. Beans - 10 cut into 1inch long pieces
  8. Asfoetida or Hing - 1 pinch 
  9. Dry red chili - 3 to 4
  10. Paanch phoron - 1 teaspoon
  11. Ginger paste - 1 teaspoon
  12. Turmeric powder - 1 teaspoon
  13. Chili powder - 1 teaspoon
  14. Salt
  15. Sugar


Heat oil in a pan and temper it with hing, paanch phoron and dry chilies . Once the spices pop up add the vegetables followed by the ginger paste and turmeric powder.

I prefer to add ginger paste and turmeric powder after adding the vegetables so that they don’t get burnt on contact with the hot oil and make the food bitter.

Sauté the vegetables for a while then add chili powder, salt and little sugar. Fry it in medium heat. Once the vegetables are coated with the oil and spice cover it up and cook.At this stage you don't have to add any water. The salt will help the vegetables to release water (reverse osmosis anyone :P). Keep an eye to it, your vegetables and spices should not get stuck to the bottom of the pan. Add little water if required and keep mixing the vegetables and cook till the veggies are done. Your labra should be a little moist and not completely dry.


Rai said...

I tried it yesterday for Lokkhhi Pujo and it turned out good, made it the first time and was happy ... Thank you 😀

Somtapa Brahmachari said...

@Rai, thank you..

Anindita said...

can i use daler bori in this recipe?

Somtapa Brahmachari said...

@Anindita, you can definitely use daler bori, just keep in mind that daler bori has very distinct aroma of its own which can dominate the traditional paanchphoron flavor of the labra...