Labra is a simple and unique recipe of Bengal. And assimilation of readily available assorted vegetables, easy to cook, non-spicy yet a palatable dish. Generally compliments along with 'Kichuri Bhog', 'Tomato Chuteny', 'Pickle' and papad as shown in the picture.
Kichuri Bhog (a very familiar term in Bengal household) is prepared as an offering to God on various religious occasion .However with or without any function labra could be served with plain rice and even rotis. At the end of it you can realize that the preparation is nutritious and also all the veggies individually contribute to the taste of it.
100 gms Red pumpkin, cubed
1 Carrot, cubed
1 Radish, long strips
1 Eggplant, long strips
1 Potato (peeled and cut into long thin slice)
1 cup Cauliflower, small florets
1 cup Cabbage Chopped (but not finely)
Palong saag /Spinach
2tsp Ginger, chopped
2 Green chillies
1 whole Red chilly
2 tsp Panch phoron
1 1/2tsp Turmeric powder
2 tbsp Ghee
6 tbsp Mustard oil
Wash all the vegetables and chop the way I've described above. Take spinach in a large vessel, add water, salt, cover and cook for 2 minutes. Drain and keep aside.
Heat oil in a heavy bottomed pan. When the oil reaches smoking point, switch off the burner and let it cool. Reheat again, add panch phoron and when it stops spluttering, add sliced chillies and whole red chilly. Add chopped ginger, stir for a minute. Add all the vegetables, sprinkle some salt. Cover and cook, simmer for 10 minutes.
Add turmeric, red chilly powder and mix well. Let the vegetables cook in their own juices as much you can. If you find the veggies are sticking to the pan but are not done yet, then sprinkle some water. Before taking off from heat add sugar, mix well. Add ghee and serve with Kichuri / Kichdi.