Bengali Style Labra Recipe - Mix Vegetable Sabzi
A vegetarian Bengali Recipes recipe with potatoes (aloo) - peeled and cut into cubes, kaddu (parangikai/ pumpkin) - peeled and diced, carrot (gajjar) - peeled and diced. Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
10 steps- 1
To begin making the Labra Recipe, clean, wash and cut vegetables as mentioned and collect them in a large bowl
- 2
Add water in the bowl and keep aside
- 3
Heat oil in a large wok and add panch phoran masala, bay leaf and green chillies and wait till they splutter
green peas (matar)(1/2 cup)panch phoran masala(1 teaspoon)bay leaf (tej patta)(2) - 4
Now drain the vegetables from water and add it into the wok keeping flames high
potatoes (aloo) - peeled and cut into cubes(1 cup)cauliflower (gobi) - cut into florets(1 cup)brinjal (baingan / eggplant) - cut into pieces(1 cup)drumstick - scraped and cut into inch(2 pieces) - 5
Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two
turmeric powder (haldi)(1 teaspoon)salt - to taste - 6
Close the lid and lower the flames
- 7
Let the vegetables cook till they are soft and tender
- 8
Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames
fresh coconut - thinly sliced(1/2 cup)sugar(1/2 teaspoon) - 9
Garnish the Labra with fresh chopped coriander and serve warm
fresh coconut - thinly sliced(1/2 cup)coriander (dhania) leaves - for garnish (chopped)(2 tablespoon) - 10
Serve Labra along with Bengali Bhog Khichuri and Kachumber Salad for a weekday meal
Rate this recipe
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Bengali Style Labra Recipe - Mix Vegetable Sabzi
A vegetarian Bengali Recipes recipe with potatoes (aloo) - peeled and cut into cubes, kaddu (parangikai/ pumpkin) - peeled and diced, carrot (gajjar) - peeled and diced. Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
10 steps- 1
To begin making the Labra Recipe, clean, wash and cut vegetables as mentioned and collect them in a large bowl
- 2
Add water in the bowl and keep aside
- 3
Heat oil in a large wok and add panch phoran masala, bay leaf and green chillies and wait till they splutter
green peas (matar)(1/2 cup)panch phoran masala(1 teaspoon)bay leaf (tej patta)(2) - 4
Now drain the vegetables from water and add it into the wok keeping flames high
potatoes (aloo) - peeled and cut into cubes(1 cup)cauliflower (gobi) - cut into florets(1 cup)brinjal (baingan / eggplant) - cut into pieces(1 cup)drumstick - scraped and cut into inch(2 pieces) - 5
Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two
turmeric powder (haldi)(1 teaspoon)salt - to taste - 6
Close the lid and lower the flames
- 7
Let the vegetables cook till they are soft and tender
- 8
Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames
fresh coconut - thinly sliced(1/2 cup)sugar(1/2 teaspoon) - 9
Garnish the Labra with fresh chopped coriander and serve warm
fresh coconut - thinly sliced(1/2 cup)coriander (dhania) leaves - for garnish (chopped)(2 tablespoon) - 10
Serve Labra along with Bengali Bhog Khichuri and Kachumber Salad for a weekday meal
Rate this recipe
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