A quintessential vegetarian dish typically made during Pujo and offered to the Goddess as Bhog along with Bhoger Khichuri, Bhaja and Khejur Chutney (Dates & Tomato Chutney). The term Labra came with the mushy texture given to the dish by adding pumpkin that also gives mild sweetness to the dish.
I have grown up eating Labra with Khichuri as i had lived my childhood in a city where the moto for everyone was Unity in Diversity. Bhilai, being a planned steel township is crowed with people from all states and regions of India. Hence each and every festival is celebrated with equal zeal and enthusiasm. Durga Puja is but obvious one of the most awaited events where the highlight for me specially is the bhog that is offered almost everyday in the Pujo pandals. Moong dal and rice khichri teemed up with some bhajas, tomato and kajorr chutney and the most delicious Labra, a mushy mix vegetable that is cooked with minimum spices to get the flavors of vegetables put in it. The entire combination in the platter is simply out of the world…sheer bliss!
Labra is easy to make and can be enjoyed as a everyday meal. Use of mustard oil gives an aroma and rustic flavor to the vegetables where as a slight addition of sugar enhance the taste of the entire dish. I personally eating labra with some hot and fluffy puri but is actually taste amazing with khichri and a dollop of ghee.