Labra recipe, a delicious vegetable curry mix, is a popular specialty in Bengali cuisine that stands out for its rich combination of flavors and textures. This dish is not only nutritious but is also incredibly tasty and aromatic, perfect for delighting family and friends.
The recipe is simple and does not require complicated techniques, just prepare and cut vegetables and control the heat.
Labra is a traditional Bengal dish that originated as a way to make use of various fresh seasonal vegetables. With a strong influence of Indian spices, it has become a favourite during festivals and family celebrations. Its simple preparation and ability to adapt to different vegetables make it ideal for any occasion.
What is Labra? This amazing dish is usually prepared during religious occasions. This dish is vegetarian, and every house prepares its own unique Labra recipe along with khichdi bhog during Saraswati puja, Lakshmi puja. It contains potatoes, sweet potatoes, plantains, beans, brinjal and various other vegetables. The more vegetables, the more the taste of this dish increases. And this one dish can be a great performance of bhog.
This condiment is mentioned in Vaishnava literature. In the sixth and twelfth chapters of the Madhlyla in the Chaitanya Charitamrita, Labra is mentioned. Chaitanya Mahaprabhu was very fond of Labra. This dish was very popular as a delicacy in the Thakurbari of Nabadwip.
Labra was still popular in Bengali Hindu weddings in the 70s. Labra is no longer a popular dish in weddings. However, it is a common condiment in various homes as a vegetarian dish during puja occasions.
Be it a wedding, a meal or any other auspicious occasion, a curry called labra is served with rice at noon. It is very popular. Many people try to make it at home, but they do not get the taste of labra at the event. This time, get the taste of labra at your own home like the event. Let's find out the recipe.
Ingredients for the recipe
- 2 tablespoons of vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 cup cabbage, chopped
- 1 cup pumpkin, cubed
- 1 cup carrots, sliced
- 1 cup eggplant, diced
- 1 cup potatoes, cubed
- 1 cup peas
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups of water
Step-by-step preparation to prepare the recipe
- Wash and cut all the vegetables into uniform pieces. Finely chop the onion and garlic cloves and grate the ginger .
- In a large pot, heat the 2 tablespoons of vegetable oil over medium heat.
- Add the cumin seeds and cook until they begin to release their aroma, about 1 minute.
- Add the chopped onion and cook until translucent. Then add the garlic and ginger and sauté for about 2 minutes.
- Add the chopped tomatoes and cook until they break down and form a thick sauce.
- Add all the vegetables. Cabbage, squash, carrots, eggplant, potatoes and peas. Stir well to combine with the tomato sauce.
- Sprinkle the turmeric, curry powder and garam masala over the vegetables. Add salt to taste.
- Pour the 2 cups of water into the pot and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
- Serve the Labra hot in a deep bowl or on a large platter for sharing. This dish is best enjoyed with basmati rice, naan or chapati.
Tips and Suggestions
For an extra touch of flavor, add some chopped fresh coriander before serving.
You can vary the vegetables depending on the season and availability.
Accompany with a glass of lassi for a complete experience.
