Bengali Style Labra Recipe - Mix Vegetable Sabzi
A quintessential vegetarian dish typically made during Pujo and offered to the Goddess as Bhog along with Bhoger Khichuri. The texture is quite mushy and is mildly sweet. Serve the mixed vegetable along with Khichdi and salad.
A quintessential vegetarian dish typically made during Pujo and offered to the Goddess as Bhog along with Bhoger Khichuri, Bhaja and Khejur Chutney (Dates & Tomato Chutney). The term Labra came with the mushy texture given to the dish by adding pumpkin that also gives mild sweetness to the dish.The sabzi is loaded with vegetables that are very nutritious to have it on our everyday diet.
If you like this recipe, you can also try other Bengali recipes such as
- 1 cup Potatoes (Aloo) , peeled and cut into cubes
- 1 cup Kaddu (Parangikai/ Pumpkin) , peeled and diced
- 1 cup Carrot (Gajjar) , peeled and diced
- 1 cup Cauliflower (gobi) , cut into florets
- 1 cup Brinjal (Baingan / Eggplant) , cut into pieces
- 2 Drumstick , scraped and cut into 2 inch pieces
- 1/2 cup Green peas (Matar)
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 cup Fresh coconut , thinly sliced
- Salt , to taste
- 1/2 teaspoon Sugar
- 4 tablespoons Mustard oil , adjustable
- 1 teaspoon Panch Phoran Masala
- 2 Bay leaf (tej patta)
- 2 tablespoon Coriander (Dhania) Leaves , for garnish (chopped)
How to make Bengali Style Labra Recipe - Mix Vegetable Sabzi
To begin making the Labra Recipe, clean, wash and cut vegetables as mentioned and collect them in a large bowl. Add water in the bowl and keep aside.
Heat oil in a large wok and add panch phoran masala, bay leaf and green chillies and wait till they splutter.
Now drain the vegetables from water and add it into the wok keeping flames high.
Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two.
Close the lid and lower the flames. Let the vegetables cook till they are soft and tender.
Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames.
Garnish the Labra with fresh chopped coriander and serve warm.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'