Markets are full of vegetables now, and with them you can easily cook labra, the Bengali mixed-vegetable dish many people love. The recipe comes from cook Afroza Khanam Mukta, for Ajker Patrika.
Ingredients: one cup each of pumpkin, potato, pointed gourd, aubergine, raw banana, yardlong beans, taro (kochur mukhi), carrot and papaya; one teaspoon panch phoron; two or three dried chillies; two bay leaves; one teaspoon ginger and garlic paste; five or six slit green chillies; one teaspoon each of turmeric, chilli, cumin and coriander powder; five tablespoons mustard oil; one tablespoon ghee; salt and sugar to taste.
Wash and peel all the vegetables and cut them into cubes of the same size. Heat the mustard oil in a karai and temper it with the panch phoron, dried chillies and bay leaves. Add the ginger-garlic paste and green chillies and stir.
Add the vegetables one by one and fry them, then add all the ground spices, fry again and season with salt. After five to seven minutes add enough water, cover and cook for another ten minutes, stirring once so nothing sticks to the bottom.
When the vegetables are soft, stir gently with a spatula and add the sugar. Finally sprinkle in the ghee and roasted spices, stir, take the pan off the heat and keep it covered for a while. The labra is ready.
Recipe by cook Afroza Khanam Mukta, Ajker Patrika.
Photo: Labra tarkari, Rajeeb Dutta / Wikimedia Commons (CC BY-SA 4.0)
Source: Ajker Patrika
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