Labra, also known as Bengali Labra Torkari, is a traditional Bengali vegetarian dish prepared without onion and garlic. It's an essential part of Bengali Pujas' Bhog. Whenever Khichuri or Bhat is served as the main dish, Labra is presented as the main side dish. The history and evolution of this vegetarian Bengali dish are quite unique, and if you're interested, I've included more about it below, along with a step-by-step recipe for Bengali Labra Torkari.
Jump to:
- Debjani's Note
- Pujor Bhog without Labra!
- History- Labra aka Labrar Tarkari, is a dish loved by Shri Chaitanyadev himself!
- Labra; then and now!
- Bihari Da, the Rannar Thakur's take on commercial cooking of Labra!
- Ingredients
- How to Cook Bengali Labra Torkari - Steps
- Recipe Card
- Substitution
- Common Vegetables used in cooking Bengali Labra Torkari
- Serving Suggestion
- No onion, no garlic Bengali Recipes aka Bengali vegetarian recipes from Debjanir Rannaghar!
- Have you tried the Labda Torkari recipe from Debjanir Rannaghar!
- Here's the Labra Recipe Pin for your Pinterest Board!
Debjani's Note
"Hey, do you have the Labra recipe on the blog? I don't think so!" Mehebub said, answering his own question.
That's when I realized I hadn't written a single word about Labra! I quickly checked my photo archives to see if I had any pictures of this famous Bengali dish. Luckily, I found some that I took during Saraswati Pujo, which I can now use to complete this post.
Pujor Bhog without Labra!
A typical Bengali Pujor bhog is incomplete without Labra. For those who think Bengali cuisine is dominated by Non-vegetarian dishes, Labda is probably our answer to you. A Bengali mixed-veg cooked without onion and garlic, and is believed to be loved by none other than Shri Chaitanyadev himself!
History- Labra aka Labrar Tarkari, is a dish loved by Shri Chaitanyadev himself!
সার্ব্বভৌম পরিবেশন করেন আপনে। প্রভু কহে মোরে দেহ লাফরা ব্যঞ্জনে।।
(Sarbabhoumya please serve me. Prabhu is asking for the Lafra)
The above-mentioned lines are from Krishnadash Kabiraj's Chaitanya Charitamrita's Madhya Lila. This book talks about the life and Philosophy of Shri Chaitanya Dev (1478- 1533) and also Bhakti Yog. The Madhya lila is all about Prabhu's middle life and especially the years he spent in Puri Dham. In this chapter, it was found that he liked a certain kind of dish, which was then known as Lafra.
Again, in the same book, another line is found that refers to the same dish.
প্রভু কহে মোরে দেহ লাফরা ব্যঞ্জনে। পিঠা, পানা, অমৃতগুটিকা দেহ ভক্তগণে।।
According to these lines Prabhu asked to serve him Lafra while the followers are to be served with Pitha (Sweet dumpling); Pana (Bitel leaf cone); Amritagutika.
Labra Torkari is still cooked at the Nabadwip Thakurbari. The word came from the Bengali word Alabu (অলাবু).
Labra; then and now!
From the beginning, Labra is cooked with different vegetables. Initially, Gorbho Mocha was a mandatory ingredient, while these days, at least when cooked commercially, garbha mocha (Banana Flower) and thor (banana stem) are not used while making Labra. Aloo, aka Potato, as well as tomato, are late inclusions as well.
Today, Labra is made with a variety of vegetables like potatoes, broad beans, pumpkin, sweet potatoes, taro, eggplant, plantains, and radishes. Some families prefer not to include greens like spinach, while others do. Where I come from, we don't traditionally use greens in this dish. Personally, though, I like adding spinach to create a more balanced flavor. Ultimately, it's up to you!
Bihari Da, the Rannar Thakur's take on commercial cooking of Labra!
I talked to a veteran Rannar Thakur (a Commercial Bengali cook who has been in the business for more than 50 years and is a regular at my ancestral house). Bihari da confirmed that Tomato is now used to balance flavors, and so is spinach. He even informed me that they fry the veggies lightly before cooking. I followed his recipe to get the "Barowari" flavors, and it worked.
Ingredients
Check recipe card for measurements
- Potatoes
- Sweet Potato
- Eggplant
- Radish
- Broad Bean
- Pumpkin
- Spinach
- Ridge Gourd
- Cauliflower
- Tomato
- Coconut paste
- Bay leaves
- cumin seed
- fennel seed
- Dry Red Chilies
- Panch Phoron
- Hing/ Asafoetida
- Turmeric powder
- Red Chili powder
- Cumin powder
- Sugar
- Salt to taste
- Ginger Paste
- Mustard Oil
- Ghee
How to Cook Bengali Labra Torkari - Steps
Check the recipe card for details
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Dry roast and ground cumin seed, bay leaf, red chili, and fennel seed to make bhaja moshla
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Cut potatoes, sweet potatoes, pumpkins, radish, and eggplant into cubes; cut beans into pieces.
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roughly chop spinach
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temper mustard oil with bay leaf, red chili, and Bengali panch phoro
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Add potatoes, sweet potatoes, and pumpkin and fry for 3-4 minutes
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Add the remaining veggies except for the spinach and fry
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Now add turmeric powder, red chili powder, cumin powder, salt, and sugar, and mix and cook.
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Add coconut paste and ginger paste mix.
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Add Spinach to it and mix.
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Mix and cook till veggies soften.
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Now add ghee.
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Add Bhaja Moshla as well.
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Now add some more coconut paste and mix.
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Serve labra torkari hot with steamed rice or as a side dish with Bhoger Khichuri.
Recipe Card
Labra | Bengali Labra Tarkari
Labra is a classic Bengali Vegetarian dish cooked without onion and garlic
Equipment
- 1 Kadhai
- 1 Spatula
- 1 Chopping Board
- 1 Knife
- 1 Coconut Grater
- 2-3 Bowls
Ingredients
- 2 Potatoes
- 1 Sweet Potato
- 1 Eggplant
- 1 Radish
- 4 Broad Bean
- 150 g Pumpkin
- ½ Spinach completely optional(chopped)
- 1 Ridge Gourd
- 5-6 florets Cauliflower
- 1 Tomato Optional
- ½ cup Coconut paste
Tempering:
- 3 Bay leaves
- 2 Dry Red Chillies
- 1 teaspoon Panch Phoron
- ¼ teaspoon Hing/ Asafoetida
To make spice paste!
- 1 teaspoon Turmeric powder
- 1 teaspoon Red Chili powder
- 1 teaspoon Cumin powder
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
- 1 tablespoon Ginger Paste
- 1 tablespoon Mustard Oil
To make Bhaja Moshla:
- ½ teaspoon Cumin seed
- 1 Dry Chili
- 1 Bay Leaf
- ¼ teaspoon Fennel Seed
Other:
- 2 tablespoon Mustard Oil
- 2 tablespoon Ghee
Instructions
- Peel the skin of Potato, Sweet Potato, Radish, Pumpkin, and also Ridge Gourd.
- Cut all those into small cubes inclusive of Eggplant and Tomato as well.
- Now cut bread bean aka sim into small square pieces as well.
- If using chop spinach.
Bhaja Moshla:
- Dry roast dry chili, bay leaf, fennel seed, and also cumin seed for 2 minutes on a flat pan.
- Make a coarse powder of the spices. One Tbsp. The powder will be used in making the Labda.
making of spice paste:
- Take the Ginger paste and mustard oil along with turmeric powder, red chili powder, cumin powder, sugar, and also salt in a bowl and make a thick paste or else you can add the spices directly.
Making of Labra!
- Heat oil in a pan and temper the oil with Bay leaf, red chili, and also panch phoron followed by asafoetida.
- Now add Potato followed by sweet potato and also pumpkin and cook for 3-4 minutes.
- Now add the rest of the veggies and give a thorough mix.
- Add the spice paste and mix thoroughly.
- Add coconut paste as well.
- Cover the pan with a lid and cook till the veggies soften.
- Veggies will release moisture and hence no need to add water.
- Adjust the spices if needed.
- It will take around 15-20 minutes to cook on a low flame the labda.
- Once done add Ghee followed by the Bhaja Moshla and give a generous mix.
- Serve Labra hot with Khichuri.
- The dish should be mushy and without curry.
Notes
Substitution
- Feel free to skip tomatoes and spinach if you like.
- Instead of ghee, you could use more mustard oil, or stick with just ghee for your Labra.
- Some cooks like to fry the vegetables first, but I find it easier to cook them all together.
Common Vegetables used in cooking Bengali Labra Torkari
These days, Labra often includes potatoes, broad beans, pumpkin, sweet potatoes, taro, eggplant, plantain, and radish. Some families avoid adding greens like spinach, while others do add them. Where I come from, we don't use greens in this dish, but I like to add spinach for a balanced flavor. So, it's really up to you!Serving Suggestion
Labra Torkari is an important dish in a Bengali Puja Bhog, or as part of a typical Bengali meal when served with Bhoger Khichuri, rice, and dal.Nutrition
No onion, no garlic Bengali Recipes aka Bengali vegetarian recipes from Debjanir Rannaghar!
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Jhuri Aloo Bhaja Also known as Bengali Aloo Bhaja)
- Bori Aloor Jhal (also known as Bengali Bori'r Jhal)
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Plastic Chutney (also known as Raw Papaya Chutney or Bengali Peper Chutney)
- Rosogollar Dalna (Also known as Roshogollar Torkari)
- Aloo Posto (also known as Aloo Postor Torkari)
- Sada Aloo Chorchori (also known as Bengali Aloo Chorchori)
- Postor Bora (Also known as Bengali Poppy Seed Fritters)
- Bengali Kolai Dal (Also known as Biulir Dal or Bengali Urad Dal)
- Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
- Papor er Dalna (also known as Bengali Papad Curry)
- Bengali Soru Chakli Pithe (Also known as Soru Chakuli Pitha)
- Shukto (Also known as Shuktoni)
- Kumror Chakka (Also known as Bengali Kumror Torkari)
- Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut
- Bengali Niramish Khichuri (Also known as Bhoger Khichuri or Bengali Khichuri)
- Bhaja Moong er Daal (also known as Sona Muger Dal)
- Gur diye Topa Kul ar Tomato Chutney (Also known as Kuler Tok)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Aam Kasundi aka Bengali Style Mustard and Mango Sauce
More veg recipes
- Katoya Data Chorchori (Also known as Bengali Style Mix-veg with Drumsticks)
- Natun Aloor Dum (Also known as Bengali Niramish Aloor Dum)
- Panch Mishali Tarkari (Also known as Panch Mishuli Tarkari)
- Lomba Dantiwala Begun Bhaja and Gol Muchmuche Begun Bhaja (Also known as Bengali Aubergine fry)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel )
- Dhokar Dalna (Also known as Dhokar Tarkari)
- Koraishutir Kochuri (Also known as Bengali Peas Kachauri)
- Kumro Phuler Bora (Also known as Bengali Pumpkin Flower Fritters)
- Gota Sheddho (Also known as Bwngali Gota Shidho)
- Narkel diye Cholar Dal (Also known as Bengali Cholar Dal)
Have you tried the Labda Torkari recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Labra Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Ridhima Banerjee says
The LABDA that I made watching/reading this recipe tasted amazing halfway through the making of the dish....however, the moment I added GHEE & the Bhaja Masala, it ruined the taste. Before adding these two ingredients, the dish tasted like authentic Labda...I guess it would be best if we don't add the ghee and the bhaja masala The aftertaste of the dish now is bitter...
Debjani says
It is up to you whether you would add those or not however, authentically both the ingredients are used. Hope this clarifies. You must understand recipes vary from family to family. Moreover, Ghee and Bhaja Moshla cannot really provide a bitter taste.