Friday, August 3, 2012

Labra- The Mish-mash ["Pujor Bhog"-style]

Saraswati puja's were very special to me for many reasons...not only because I could completely escape my study (at least for one day!!) or to get the opportunity to ware my maa's sharees. But also because of the Khichuri & Labra. I always loved this simple bengali delicacy. It is a pure niramish (vegetarian) preparation, even without onion/garlic (as we bengalis count onion-garlic as non-veg).


Ingredients:

  • Potato 1 medium 
  • Eggplant 1 medium
  • Raddish 1 medium
  • Carrot 1 large (normally I don't use,but I used it as substitute of pumpkin..it gives little sweetness)
  • Sweet raw pumkin (essential but I could not manage it that day) 1/4 portion (do not peel the skin for more "bhog"-like taste)
  • Cauliflower 6-8 florets
  • Long beans 4-5
  • Cabbage 1/2 of a medium one
  • Spinach  3-4 bunches (roughly chopped)
Cut everything in large pieces.



Spices:
  • PaNch phoron /five spices
  • Hing /asafoetida 
  • Dry red chilli
  • Ginger paste 
  • Turmeric powder
  • Salt & sugar
  • Oil to cook


Process:
  • Heat oil in a pan. Sprinlke hing and paNch phoron and dry red chilli. Let them crackle for 3-4 seconds.
  • Add potato,carrot,raddish and pumpkin.Stir for few minutes and add other vegetables(cabbage,spinach,eggplant).
  • Add salt,turmeric powder and ginger paste and give it few very good stir.
  • Lower the heat to minimum and cover the pan with a lid and let it cook in it's own moisture. Do not add water.
  • Check it after 6-7 minutes and add sugar. Cover it and let it cook until completely done.
  • Increase the heat and give it few stirs before serving. 
Serve with steaming hot Khichuri or plain rice.




3 comments:

  1. I like to add a few pieces of beet=root to my labra. The occasional burst of sweetness when I bite into a piece of beet is a pleasant contrast, both in texture and in taste.

    I boils the beet-root before and drain out the water. throwing it in towards the end, so it doesn't colour the whole labra.

    I always have some labra in my freezer, and often make a Spanish omelette with it. Goes really well with khichuri!

    :))

    ReplyDelete
  2. That should've I BOIL!!!!! And me an English teacher, Lol!!!! Thc! Tch!

    ReplyDelete
  3. @ lalitadeb...thank u for your suggestion :)

    ReplyDelete

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