If you like your veggies, labra will be up your alley. It’s a classic Bengali dish usually comprised of a 4-6 types of vegetables with fairly minimal spices. Common veggies include cabbage, squash (pumpkin), eggplant, potato and radishes. It’s a dish frequently served alongside kichuri during a Hindu festival known as Saraswati Puja. The pumpkin squash naturally provides a mild sweetness to the dish. If you don’t have that on hand carrots or sweet potato work well or just add a touch of sugar. Panch paran the recommend spice mix is available at Indian/Pakistani/Bangladeshi stores. The 5 (panch) ingredients in the blend are mentioned below.
Cook Time: 45 Minutes
1 cabbage, coarsley chopped (medium)
1 long thai / chinese style eggplant, chopped medium
6-8 radish, halves
3 medium potato, chopped
½ pumpkin/butternut squash chopped into medium size pieces
½ tomato, chopped
1 t Turmeric
1 t Paprika
1 t Cumin
1 T Ginger
½ t panch paran (equal parts cumin seed, black cumin seeds, fenugreek, fennel, and mustard seeds)
Add 2 tablespoons of oil to a pan. Once heated to medium low, place veggies in pan for a few minutes (to help them keep firm) and then remove from pan. Add a little more oil to pan then ½ tsp panch paran and green chili if desired – cook for a few minutes. Place all veggies back in along with tumeric, paprika, cumin, ginger, chili powder and mix in. Add sliced tomatoes. Lastly throw about a ½ cup water. Cover for about 30 minutes, stirring occasionally. Garnish with cilantro.