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    Home » Vegan » Labra

    Labra Recipe | Video

    Published: Jun 13, 2022 by Pavani · Leave a Comment

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    This Labra recipe is a mix vegetable curry popular in Bengal and Assam. It is a simple dish yet very scrumptious with the use of various veggies and spices. The combination of different tastes and textures make this every day curry extra special.

    This easy vegetable curry is a great side dish for any Indian meal. Great to serve with either rice or roti and dal for a wholesome and filling meal.

    Cast iron wok with mix vegetable curry with a black spoon.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Simple vegetable curries are a part of every meal in Indian cuisine. They are great to serve with both rice and roti. Having a few curry recipes in the repertoire is always very helpful, like this bharli baingan or this green paneer curry.

    Today's dish, labra is quite popular in Bengali and Assamese cuisine. It is a simple mix vegetable curry that is easy to make. All you need is a mix of vegetables and few simple spices.

    Wok with mix vegetable curry.

    The combination of ingredients was quite unusual and different from South Indian veggie curries. But the mix of sweet squash, pungent radish and mushy eggplant come together in a delicious way. Mustard oil which is typically used in Bengali & Assamese cuisines adds a subtle and earthy flavor to the dish.

    All in all this is a very hearty & delicious curry, perfect to serve with rice or roti. Add in a dal and this Nepali tomato chutney for a wholesome and filling vegetarian meal.

    Steel plate with rice, curry, dal, aloo pitha and papad.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make labra recipe:

    • Mix vegetables - the key to this recipe is the use of veggies with different tastes and textures. As a guideline, you will need a combination of sweet, pungent and mushy. Here are a few examples:
      • sweet - winter squash like butternut or pumpkin, sweet potato.
      • pungent - white or red radish
      • mushy - any variety of eggplant
      • potato
    • Mustard oil
    • Panch phoron, dry red chilies & bay leaf.
    • Green chilies and ginger.
    • Turmeric and salt
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make mix vegetable labra:

    Heat mustard oil in a medium size sauté pan on medium heat. Once the oil starts to smoke, add panch phoron, bay leaf and dry red chili. Once the seeds start to splutter, then add grated ginger and cook stirring for about 1~2 minutes.

    Next add the veggies one after the other, making sure to mix well after adding each of the veggie.  Add turmeric, salt and sugar; mix well. Lower the heat and cook covered until the veggies are half cooked.

    3 panel photo showing the sautéing spices and vegetables.

    Add ground cumin and mix well. Add water and bring to a boil. Cover and simmer until the veggies are tender, eggplant should very mushy; squash, potatoes and radish should be cooked through.

    3 panel photo showing the addition of veggies.

    Add garam masala and cook for 3~4 minutes. Curry should not be too dry. Add a little water if the curry looks too dry. Serve warm with rice or roti.

    Hands holding a bowl of rice and labra.

    Expert Tips

    • The key to this tasty recipe is the use of veggies with different tastes and textures. As a guideline, you will need a combination of sweet, pungent and mushy. Here are a few examples:
      • sweet - winter squash like butternut or pumpkin, sweet potato.
      • pungent - white or red radish
      • mushy - any variety of eggplant
      • potato or green beans.
    • Panch phoron is a mix of 5 spices/ seeds - mustard, nigella, cumin, fennel and cumin seeds.
    • If you do not have panch phoron, then use ¼ teaspoon each of mustard and cumin seeds.
    • Store leftover labra in an airtight container for up to 3 days in the fridge.

    You might also like

    Here are a few more vegetable dishes that you might like:

    • Vegetable Biryani using Biryani Mix
    • Blue bowl with shahi paneer korma and a spoon.
      Shahi Paneer Korma with Vegetables
    • Vegetable Frittata Recipe | Indian Style
    • Grey plate with mushroom filling mung bean pancakes.
      Vegan Banh Xeo Recipe | Video
    Top view of a wok with labra.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Cast iron wok with Labra.

    Assamese Labra

    Labra is a scrumptious mix vegetable curry popular in Bengal and Assam. Serve with rice or roti and dal for a wholesome meal.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Course: Side Dish
    Cuisine: north east india
    Servings: 5 Servings

    Ingredients

    • 1 tablespoon Mustard Oil
    • 1 teaspoon Panch phoron
    • 1 Bay leaf
    • 2~3 Dry Red Chilies
    • 1" Ginger piece, grated
    • 2 cups Pumpkin/ Butternut Squash, peeled and chopped (from about ½ of a small pumpkin/ squash)
    • 1 Medium Radish, peeled and chopped
    • 1 Medium Potato, peeled and chopped
    • 6 Small Baby eggplants, chopped
    • ¼ teaspoon Turmeric
    • To taste Salt
    • ½ teaspoon Sugar
    • 1 teaspoon Ground Cumin
    • 1 cup Water, plus more as needed
    • ½ teaspoon Garam Masala

    Instructions

    • Heat mustard oil in a medium size sauté pan on medium heat. Once the oil starts to smoke, add panch phoron, bay leaf and dry red chili. Once the seeds start to splutter, then add grated ginger and cook stirring for about 1~2 minutes.
      1 tablespoon Mustard Oil, 1 teaspoon Panch phoron, 1 Bay leaf, 2~3 Dry Red Chilies, 1" Ginger piece, grated
    • Next add the veggies one after the other, making sure to mix well after adding each of the veggie.  Add turmeric, salt and sugar; mix well. Lower the heat and cook covered until the veggies are half cooked.
      2 cups Pumpkin/ Butternut Squash, peeled and chopped (from about ½ of a small pumpkin/ squash), 1 Medium Radish, peeled and chopped, 1 Medium Potato, peeled and chopped, 6 Small Baby eggplants, chopped, ¼ teaspoon Turmeric, To taste Salt, ½ teaspoon Sugar
    • Add ground cumin and mix well. Add water and bring to a boil. Cover and simmer until the veggies are tender, eggplant should very mushy; squash, potatoes and radish should be cooked through.
      Add garam masala and cook for 3~4 minutes. Curry should not be too dry.
      1 teaspoon Ground Cumin, 1 cup Water, plus more as needed, ½ teaspoon Garam Masala

    Video

    Notes

    • The key to this tasty recipe is the use of veggies with different tastes and textures. As a guideline, you will need a combination of sweet, pungent and mushy. Here are a few examples:
      • sweet - winter squash like butternut or pumpkin, sweet potato.
      • pungent - white or red radish
      • mushy - any variety of eggplant
      • potato or green beans.
    • Panch phoron is a mix of 5 spices/ seeds - mustard, nigella, cumin, fennel and cumin seeds.
    • If you do not have panch phoron, then use ¼ teaspoon each of mustard and cumin seeds.
    • Store leftover labra in an airtight container for up to 3 days in the fridge.

    Nutrition

    Calories: 156kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 26mg | Potassium: 1131mg | Fiber: 11g | Sugar: 13g | Vitamin A: 4073IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Suma Gandlur

      May 08, 2014 at 1:52 am

      A flavorful vegetable medley there. This is one of the versions that is tempting me to try.

      Reply
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