Labra Assamese Chunky Mix Vegetables Recipe: A Delightful Vegetarian Dish
Labra, a beloved Assamese dish, is a beautiful medley of chunky vegetables that are sautéed and cooked in subtle spices. It is a light, yet flavorful, side dish that pairs wonderfully with steamed rice or roti, making it an ideal choice for lunch. Not only is Labra an excellent way to utilize a variety of leftover vegetables from your fridge, but it also brings a delightful burst of flavors that satisfy your palate without overwhelming it. In Assam, every household has its own unique variation of Labra, and today, we’ll walk through a recipe that showcases the comfort and versatility of this dish.
A Perfect Recipe for Squash, Pumpkin, and More
If you find yourself with an abundance of squash or pumpkin and want to break away from the usual soups, Labra offers a fantastic alternative. By using a combination of vegetables such as pumpkin (kaddu), potatoes, green brinjal (aubergine), and radish, this dish not only helps you reduce waste but also brings an array of textures and flavors to your plate. The inclusion of aromatic spices such as turmeric, cumin, and garam masala elevates the dish, while mustard oil adds a distinctive punch of flavor that is characteristic of Assamese cuisine.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/ Pumpkin) | 1 cup, cut into 1.5-inch cubes |
| Potatoes (Aloo) | 2, cut into quarters |
| Small Green Brinjal (Green Aubergine) | 1 cup, cut into large pieces |
| Mooli/Mullangi (Radish) | 1/2 cup, cut into large pieces |
| Onion | 1, chopped |
| Garlic | 5 cloves, minced |
| Ginger | 2-inch piece, minced |
| Dry Red Chillies | 2 |
| Sugar | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Mustard Oil | 2 tablespoons |
| Salt | To taste |
| Water | 1 cup |
| For Tempering: | |
| Bay Leaf (Tej Patta) | 1 |
| Dry Red Chilli | 1 |
| Panch Phoran Masala | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Instructions:
Step 1: Prepare the Aromatic Paste
To begin making the Labra Assamese Chunky Mix Vegetables, start by grinding the onion, ginger, garlic, and dried red chilies together. Add a bit of water to the mixture to form a smooth paste.
Step 2: Heat the Oil and Temper Spices
Next, heat mustard oil in a deep pan or kadai. Once the oil is hot, add the bay leaf, dry red chili, and Panch Phoran Masala (a traditional Assamese spice blend). Allow the spices to sizzle for about 10 seconds, releasing their flavors.
Step 3: Sauté the Aromatic Paste
Add the prepared onion-ginger-garlic paste into the pan and sauté it until the raw smell disappears, and the paste turns golden brown.
Step 4: Add Vegetables
Once the paste is cooked, add the chopped vegetables: pumpkin, potatoes, brinjal, and radish. Stir-fry the vegetables for about 3 to 5 minutes, allowing them to absorb the flavors of the spices. Be sure to stir continuously to prevent burning.
Step 5: Season the Vegetables
Now, sprinkle in the salt and sugar, ensuring the vegetables are well-coated. Add the turmeric powder and cumin powder, mixing everything together thoroughly.
Step 6: Cook the Vegetables
Cover the pan with a lid and continue to cook the vegetables on medium heat. Stir occasionally to prevent sticking. Once the vegetables begin to soften and cook through, add about 1/2 cup of water to the pan and bring the mixture to a gentle boil.
Step 7: Simmer and Finish Cooking
Reduce the heat to low and let the vegetables simmer until they are fully cooked and tender. You should have a slight gravy consistency, so avoid cooking it until it becomes dry. The gravy should remain light and not too runny, offering just enough sauce to complement the vegetables.
Step 8: Add Garam Masala
Once the vegetables are tender, sprinkle the garam masala powder over the dish. Stir well to incorporate the spice and let it cook for another minute to infuse the flavors.
Step 9: Serve
Serve the Labra Assamese Chunky Mix Vegetables with steaming hot rice or roti for a satisfying meal. This dish is perfect for a weekday lunch, offering a healthy and flavorful addition to your meal.
Allergen Information:
- Mustard Oil: Contains mustard, which may cause allergic reactions in individuals sensitive to mustard seeds.
- Cumin: Some individuals may experience digestive discomfort with cumin.
- Spices: This dish includes a variety of spices that may cause sensitivities in some individuals. Always check for specific spice allergies before preparing.
Dietary Preferences:
- Vegetarian: This dish is entirely plant-based and suitable for vegetarians.
- Gluten-Free: Labra is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Tips for Cooking Labra:
- You can substitute vegetables based on availability and personal preferences. Common alternatives include carrots, beans, or even leafy greens.
- Adjust the spice levels by reducing or increasing the number of dry red chilies to match your heat tolerance.
- If you prefer a richer flavor, you can add a tablespoon of ghee (clarified butter) towards the end of cooking.
Conclusion:
Labra Assamese Chunky Mix Vegetables is a wonderfully simple yet flavorful dish that celebrates the variety of vegetables available in your kitchen. Its ease of preparation and rich taste make it a staple in Assamese homes and an excellent choice for those looking to prepare a wholesome, satisfying meal. Whether paired with rice or roti, this vegetable medley will soon become a favorite in your household, bringing warmth, comfort, and the flavors of Assam to your dining table. Try it today and experience the taste of traditional Assamese cuisine like never before!
