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.
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
servings
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- 1 cup Potatoes peeled and cut into cubes
- 1 cup pumpkin peeled and diced
- 1 cup carrot peeled and diced
- 1 cauliflower cut into small florets
- 1 cup Eggplant / Brinjal cut into pieces
- 2 Drum sticks scraped and cut into 2 inch pieces
- 1/2 cup Fresh green peas
- 1/2 cup Fresh Coconut thin sliced
- 1/2 tsp Turmeric Powder
- salt to taste
- 1/2 tsp sugar
- 3-4 tbsp mustard oil
- 1 tsp panch phoron
- 2 Bay Leaf
- 2 tbsp Fresh Chopped Coriander for garnish
Ingredients
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|
- Clean, wash and cut vegetables as mentioned and collect them in a large bowl. Add water in the bowl and keep aside.
- Heat oil in a large wok and add panch phoron, bay leaf and green chilies and wait till they splutter.
- Now take vegetables from water and put in the wok keeping flames high.
- Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two.
- Close the lid and lower the flames. Let the vegetables cook till they are soft and tender.
- Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames.
- Garnish with fresh chopped coriander and serve hot with Bhoger Khichuri and Khajoor chutney.
If you liked this traditional vegetable recipe from Bengal, then try making at home and do share your feedback with me in comments below.
Love : Shaheen
1 comment
Felt a simple ‘ thank you ‘ moment deep from my heart….to you, for having thought of sharing your journey, your precious moments of growing up and the amazing gastronomic traditions you experienced as you grew !! Thank destiny for our paths having crossed on this planet….Thank you for ‘just being you’ !!
Keep sharing….Keep writing !!
AP