Roti with Bengali Labra

Ingredients

• 150 g Potato (peeled and cut into 1-inch cubes)
• 150 g Pumpkin (peeled and cut into 1-inch cubes)
• 150 g Eggplant (cut into 1-inch cubes)
• 100 g Radish (peeled and cut into 1-inch cubes)
• 100 g Flat Beans (trimmed and halved)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 Bay Leaf
• 2 Dried Red Chilli (broken in half)
• 1 tbsp Ginger Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 Green Chilli (slit lengthwise)
• 1.5 tsp Sugar (adjust to taste)
• 1.25 tsp Salt (adjust to taste)
• 0.5 cup Water (warm)
• 1 tsp Ghee (optional, for finishing)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables: Wash all vegetables thoroughly. Peel and chop the potato, pumpkin, and radish into uniform 1-inch cubes. Chop the eggplant into similar-sized cubes. Trim the ends of the flat beans and cut them in half. Keep the harder vegetables (potato, radish) separate from the softer ones (pumpkin, eggplant, beans). This should take about 15-20 minutes.

2. 2

   Temper the spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait for it to become very hot and slightly smoky, which takes about 2-3 minutes. This step is crucial to remove the oil's raw pungency. Reduce the heat to medium, then add the panch phoron, bay leaves, and broken dried red chilies. Let them sizzle and splutter for about 30-45 seconds until they release their aroma.

3. 3

   Sauté the vegetables: Add the cubed potatoes and radish to the pan. Sauté for 5-6 minutes, stirring occasionally, until their edges are lightly golden. Next, add the pumpkin, eggplant, and flat beans. Mix well and continue to sauté for another 5-7 minutes until the eggplant softens and the vegetables are well-coated with oil.

4. 4

   Add aromatics and spices: Add the ginger paste and sauté for 1 minute until its raw smell disappears. Now, add the turmeric powder, cumin powder, coriander powder, and slit green chilies. Stir and cook the spices for another minute. Add the sugar and salt, and mix everything gently to combine.

5. 5

   Slow-cook the curry: Pour in 1/2 cup of warm water, stir gently, and bring the mixture to a simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and let the vegetables cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The vegetables should be tender but not mushy, and the final dish should be moist with very little gravy.