Labra - Mixed Vegetable

By: sonia.paul
Average: 5 (2 votes)
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Serves: 4 Prep Time: 40 Minutes Difficulty: Very Easy Ingredients

Eggplant: 2 cups (thickly sliced)

Carrots: 1 cup (sliced in thick long wedges)

Cauliflower:2 cups (small separated florets)

Cabbage: 1 cup, thickly chopped

Yard long beans: 1 cup (cut in 1” pieces)

Pumpkin: 2 cup; cut in small cubes

Radish: 1/2 cup (cut in cubes)

Spinach: 4 cups (chopped thickly)

sweet potatoes : 1 cup

broad beans: 1 cup

Panchforon or Bengali five spices

Dry redchillies: 3

Ginger paste: 1 tsp

Turmeric powder : 1 tsp

Asafetida or hing: 1pinch

Sugar :1 tsp

Salt to taste

Mustard oil :3 tbsp


Step1 Chop and wash all the vegetables and keep them separately.

Step2 Heat the oil in a heavy bottom pan or a kadhai. Add the panch foron and dry chillies.

Step3 Once they splutter add the hing. Immediately add the ginger paste mixed with 1 tbsp water and salt. Stir and cook till the water evaporates.

Step4 Add the cabbage, radish, carrots,sweet potatoes and yard long beans.

Step5 Stir and add turmeric. Cover and let it cook for 3-4 minutes.

Step6 Uncover and add the rest of the vegetables. Again mix all the vegetables well and cover.

Step7 Let it cook on a medium flame. This would get cooked in its own juice. Stir at regular interval till the vegetables become soft .

Step8 Add salt and sugar along with 1 cup water to balance the taste.

Step9 Cover and cook till the water is absorbed and the vegetables are coated with the gravy.

This is a dry dish so adjust the water and cooking time as required. One can add or deduct vegetables according to the tastebuds.