Bengali Labra

Name: Bengali Labra
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 250 g pumpkin (peeled, cut into medium cubes); 200 g potato (peeled, cut into medium cubes); 120 g radish (peeled, cut into batons); 150 g eggplant (cut into medium cubes); 150 g cabbage (roughly shredded); 60 g spinach (washed and roughly chopped); 1 pcs tomato (medium, chopped); 1 inch ginger (grated); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 tsp panch phoron; 1 pcs bay leaf; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 0.5 tsp salt; 0.5 tsp sugar; 0.5 cup water (to help the vegetables cook down); 1 tsp ghee (for finishing)

RATING

4.4/5(58)

TASTE SCORE

7/10

A comforting Bengali mixed vegetable dish where pumpkin, potato, eggplant, radish, and cabbage cook down together into a soft, lightly spiced mashy sabzi. It is especially loved with khichuri and tastes even better once the vegetables meld.

PREP

20m

COOK

30m

SERVES

1 KATORI

168 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prepare the vegetables.
1.Peel and cube the pumpkin and potato into medium pieces.
2.Peel the radish and cut it into short batons.
3.Cube the eggplant, shred the cabbage, and roughly chop the spinach.
4.Chop the tomato, grate the ginger, and slit the green chilies.
temper · ~2 min
Heat the oil and bloom the spices.
1.Heat mustard oil in a heavy pan until it just begins to smoke lightly, then lower the heat.
2.Add the bay leaf and panch phoron.
3.Let the spices sizzle until fragrant and the seeds crackle, about 20 to 30 seconds.
TIPHeating mustard oil well first softens its sharp raw smell.
saute · ~5 min
Cook the ginger, chili, and tomato.
1.Add the grated ginger and slit green chilies to the pan.
2.Stir for 30 seconds until fragrant.
3.Add the chopped tomato and cook until softened, about 3 to 4 minutes.
mix · ~3 min
Add the vegetables and seasonings.
1.Add potato, radish, pumpkin, eggplant, cabbage, and spinach to the pan.
2.Sprinkle in turmeric powder, red chili powder, cumin powder, salt, and sugar.
3.Mix well so the vegetables are evenly coated with the spices.
saute · ~6 min
Cook the vegetables for a few minutes.
Stir the vegetables over medium heat for 5 to 6 minutes so they begin to soften and pick up the flavor of the spices.
simmer · ~15 min
Cover and cook until soft.
Add water, mix once, then cover and cook on low heat for 12 to 15 minutes. Stir once or twice in between until all the vegetables are fully tender.
TIPKeep the heat low so the vegetables soften gently and do not catch at the bottom.
saute · ~3 min
Mash lightly and finish the labra.
Remove the lid and mash a few pieces of pumpkin and potato with the back of the spoon. Cook uncovered for 2 to 3 minutes so the vegetables come together into the usual soft, mashy texture.
garnish
Finish with ghee.
serve
Serve hot with khichuri, rice, or luchi.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potato, pumpkin, and eggplant to similar medium size so they soften together instead of turning unevenly mushy.
2
Let the mustard oil smoke lightly before tempering; this tames its raw bite and gives the labra a more rounded Bengali flavor.
3
Do not add too much water at the simmering stage; labra should be moist and mashy, not soupy.
4
Mash only some of the pumpkin and potato at the end so the dish keeps a few visible vegetable pieces.
5
Stir once or twice while covered, especially after the cabbage and spinach release moisture, to prevent sticking at the bottom.
6
Labra often tastes better after 20 to 30 minutes of resting, when the sweet pumpkin, radish, and spices meld.
7
If making ahead, reheat gently with a splash of water and add the finishing ghee just before serving for the freshest aroma.