Labra - Vegetable Curry

Labra is an Indian curry made with lots of vegetables and some flavourful spices. It is a perfect accompaniment of Khichuri in all the Pujas in every Bengali household. Particularly the Bhoger Khichuri is incomplete without this deliciously healthy vegetable curry. This dish has a flavour of its own, and when it is served as Bhog or Prasad, the taste increases to its best. The Durga Puja bhog includes Labra with Khichuri, Begun Bhaja, Aloor Dum, Tomato Chutney, Payesh and Rasgulla. You can also serve this veg curry with Pulao.

Image : Labra Recipe

Important :

Preparation Time : 15 minutes
Cooking Time : 45 minutes
Total Time : 1 hr
Serve For : 4-6

Ingredients :

Potato (1 big) /cut into cubes
Carrot (1 medium) /cut into cubes
Cauliflower (1 small) /divide into small florets
Pumpkin or Misti Kumro (1 cup) /cut into cubes
Sweet Potato or Misti Aloo (1 medium) /cut into cubes
Cabbage (1/2 from a medium size cabbage) /shredded into big strips
Green Peas (1/2 cup)
Green Chilli (1)

[You can also add some more vegetables like Eggplant or Begun, Radish or Mulo, Green Beans, Some Spinach and any other veggies of your choice]

Mustard Oil (4 tbsp)
Bay Leaf (1)
Cumin Seeds (1/4 tsp) /for tempering
Whole Garam Masala [i.e. cardamom 2, Cinnamon Stick 2 inches, Cloves 2]
Cumin Powder (1 tsp)
Turmeric Powder (1/2 tsp)
Salt (to taste)
Red Chilli Powder (1 tsp)
Garam Masala Powder (1/2 tsp)
Ghee or Clarified Butter (1 tsp)
Sugar (1 tsp)

Direction :

Cut all the vegetables and wash them with cold water.
Heat oil in a kadai or pan. Add bay leaf, whole garam masala and cumin seeds for tempering.
When they are crackling, add the potato and carrot cubes into the oil and fry them for 4-5 minutes on medium flame.
Then add cauliflower florets, sweet potato and pumpkin into the pan and fry them with the potato and carrot for 5 minutes more.
After that, add cabbage slices into the pan and mix it well. Cover the pan and let the cabbages to get moist for 3-4 minutes.
Open the lead, give it a stir and add turmeric powder, salt, red chilli powder and cumin powder. Mix well and cook for 5 minutes on medium heat.
Now add the green peas and green chilli into the pan and mix with all the vegetables.
Cook everything for 5-7 minutes and then add 3/4 th cup of water into the pan.
Give it a stir and cover the pan. let it cook for 15-20 minutes on low flame.
The consistency of the curry should be like thick gravy and the vegetables should become mushy and tender.
After 15 minutes, open the lead and stir well.
Cook for another 5 minutes on high flame so that the excess water is absorbed by the vegetables and there is just enough to just coat the vegetables.
At this time, adjust seasonings and water. When done the vegetables should be very well cooked and almost mushy.
Lastly, add garam masala powder and drizzle some ghee or clarified butter. Give a final stir and switch off the flame.