Harmonious Medley: Creating Culinary Art with the Labra Recipe

Harmonious Medley: Creating Culinary Art with the Labra Recipe

Labra is a traditional Bengali dish that is essentially a mixed vegetable curry. It is made with a medley of vegetables cooked in a flavorful spice blend. Labra is often prepared during festive occasions and is a popular part of Bengali cuisine. Here's a recipe to make Labra:


  • 2 cups mixed vegetables (such as potatoes, carrots, beans, pumpkin, eggplant, cauliflower), diced or chopped
  • 2 tablespoons mustard oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2-3 dried red chilies
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Sugar to taste
  • Water as needed
  • Fresh coriander leaves for garnishing (optional)


  1. Heat mustard oil in a pan or kadai over medium heat.
  2. Add cumin seeds, bay leaf, and dried red chilies. Let them splutter for a few seconds.
  3. Add the ginger paste and sauté for a minute until the raw smell disappears.
  4. Add the mixed vegetables to the pan. Mix well with the spices and oil.
  5. Add turmeric powder, roasted cumin powder, coriander powder, red chili powder, salt, and sugar. Mix everything together, ensuring the vegetables are coated with the spices.
  6. Reduce the heat to low and cover the pan. Allow the vegetables to cook for about 10-12 minutes, stirring occasionally.
  7. Check the tenderness of the vegetables. If needed, cook for a few more minutes until they are cooked through. Add water if the curry appears dry.
  8. Once the vegetables are cooked, remove from heat.
  9. Garnish with freshly chopped coriander leaves, if desired.
  10. Serve Labra hot with steamed rice or roti.

Labra is a versatile dish, and the choice of vegetables can vary based on personal preference and seasonal availability. It is a wholesome and nutritious dish that is enjoyed as a part of a Bengali meal.

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