Ingredients
Vegetables needed: 500 gms of potato, ridge gourd, radish, broad bean, ripe pumpkin and carrots (slightly less in quantity compared to the other vegetables), one medium-sized beetroot and a bunch of spinach.
2 tsp paanch phoron (Bengali five spice mix including cumin, nigella, fennel brown mustard, fenugreek seeds) for tempering.
1 tbsp ginger paste
1 tsp turmeric
1 tbsp sugar
1/2 tsp or a dash of mustard paste
Salt as per taste
Green chilies as per taste
5-6 tbsp mustard oil
Method
1. Cut all the vegetables in thick matchstick shape.
2. Heat oil in a pot. Add paanch phoron. When it starts to splutter, add all the vegetables.
3. Add salt and turmeric. Saute the vegetables for good 7-8 minutes.
4. Add ginger paste (don’t go overboard with the ginger) and saute until the raw smell goes away.
5. Lower the flame, cover and cook for 12-15 minutes. Turn in between to see that the vegetables do not stick to the bottom of the pot. Ideally, the vegetables should cook in its own juice and no water.
6. When the vegetables turn soft, add the spinach but do not cover.
7. Now add the slit green chillies as per heat tolerance and a little bit of sugar. Add a dash of mustard paste at this stage. Cook till the water evaporates and the vegetables become well cooked and mushy in part.
8. Switch off the heat. Labra is now ready to be eaten with khichuri.
