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:
Ingredients:
- 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)
Instructions:
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds, bay leaf, and dried red chilies. Let them splutter for a few seconds.
- Add the ginger paste and sauté for a minute until the raw smell disappears.
- Add the mixed vegetables to the pan. Mix well with the spices and oil.
- 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.
- Reduce the heat to low and cover the pan. Allow the vegetables to cook for about 10-12 minutes, stirring occasionally.
- 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.
- Once the vegetables are cooked, remove from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- 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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