Bengali Style Labra Recipe – Mix Vegetable Sabzi
Delight in the vibrant flavors of Bengali cuisine with this delectable Bengali Style Labra, a wholesome mix vegetable sabzi that is both nourishing and easy to prepare. This traditional dish brings together an array of colorful vegetables, each lending its unique taste and texture, making it a perfect accompaniment to your meals, especially alongside Bengali Bhog Khichuri and a refreshing Kachumber salad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 1 cup, peeled and cut into cubes |
| Kaddu (Parangikai/Pumpkin) | 1 cup, peeled and diced |
| Carrot (Gajjar) | 1 cup, peeled and diced |
| Cauliflower (Gobi) | 1 cup, cut into florets |
| Brinjal (Baingan/Eggplant) | 1 cup, cut into pieces |
| Drumstick | 2, scraped and cut into 2-inch pieces |
| Green peas (Matar) | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fresh coconut | 1/2 cup, thinly sliced |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
| Mustard oil | 4 tablespoons (adjustable) |
| Panch Phoran Masala | 1 teaspoon |
| Bay leaf (Tej Patta) | 2 |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped for garnish |
Nutritional Information
| Nutrient | Amount per Serving (Approx. 1/4 of total recipe) |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sugars | 2 g |
| Sodium | 50 mg |
Preparation Instructions
To embark on your culinary adventure and prepare the Bengali Style Labra, begin by meticulously cleaning and washing the assorted vegetables as specified above. Once cleaned, cut them into the desired shapes and sizes, and place them in a large mixing bowl. Cover the vegetables with water and set the bowl aside while you prepare the next steps.
Cooking Method
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Heat the Oil: In a spacious wok, heat the mustard oil over medium flame until it is shimmering. This step not only enhances the flavor of the oil but also prepares it to release the spices’ aromatic properties.
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Add Aromatics: Once the oil is hot, add the Panch Phoran Masala, bay leaves, and any green chilies you prefer for a hint of heat. Wait patiently as they splutter and infuse the oil with their robust flavors.
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Combine Vegetables: Carefully drain the vegetables from the water and add them directly into the hot wok. It’s important to keep the flames high at this stage to sear the vegetables, locking in their natural juices.
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Season the Mix: Gently mix the vegetables to ensure even coating with the spices. Then, add salt and turmeric powder to the mix, allowing the vegetables to cook on high for about 1 to 2 minutes.
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Simmer: Lower the flame and cover the wok with a lid. Allow the vegetables to simmer gently, letting them soften and become tender. This usually takes about 15 to 20 minutes, depending on the vegetable mix and their cut sizes.
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Finish with Coconut and Sugar: As the vegetables become soft and mushy, sprinkle in the sugar and add the thin slices of fresh coconut. Stir the mixture gently, allowing the coconut to meld with the vegetables and provide a delightful sweetness to the dish.
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Garnish and Serve: Turn off the heat and garnish the Labra with freshly chopped coriander leaves for a burst of color and flavor. Serve the warm Labra alongside Bengali Bhog Khichuri and a refreshing Kachumber salad to enjoy a traditional Bengali meal.
This vibrant Bengali Style Labra not only serves as a delightful main dish but also embodies the essence of Bengali culinary traditions, where every bite resonates with the love for fresh produce and simple spices. Enjoy this comforting dish, knowing you’re indulging in a recipe that has stood the test of time, bringing families together at the dining table.
