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    Featured Post » Recipes

    Labra | Bengali Labra Tarkari

    Published: Sep 19, 2019 · Modified: Oct 15, 2024 by Debjani · This post may contain affiliate links · 2 Comments

    ↓ Jump to Recipe

    "Hey do you have the Labra recipe on the blog? I don't think so!" Mehebub asked and replied to his own question.

    It was then I realized so far I have not written a single word about Labra. Needless to say, it took me no time to check whether I have the pictures of the famous Bengali delicacy Labra Tarkari in the archive or not. Fortunately, I clicked a few pictures during Saraswati Pujo Which I now can use to complete this post.

    %Bengali Labra Tarkari Recipe debjanir rannaghar
    Jump to:
    • Pujor Bhog without Labra!
    • 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
    • Instructions
    • Here's how I cook Labra at Debjanir Rannaghar!
    • Recipe Card
    • 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!

    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!

    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)

    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 which is referring 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 inclusion as well.

    %Labda Recipe

    These days, Labra is cooked with Potato, Broad bean, pumpkin, sweet potato, Taro, Eggplant, Plaintain, Radish, etc. In some families, they do not add green such as spinach while cooking labra while in some families they do add the same. In our place, no green is used in making this delicacy. However, I prefer to add Spinach to balance the flavors. So the choice is yours.

    Bihari Da; the Rannar Thakur's take on commercial cooking of Labra!

    %Bengali Labra Tarkari Recipe

    I talked to a veteran Rannar Thakur (a Commercial Bengali cook who is in the business for more than 50 years and is a regular at my ancestral house). Bihari da confirmed 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 Chillies
    • Panch Phoron
    • Hing/ Asafoetida
    • Turmeric powder
    • Red Chili powder
    • Cumin powder
    • Sugar
    • Salt or to taste
    • Ginger Paste
    • Mustard Oil
    • Ghee

    Instructions

    Check the recipe card for details

    %bengali labra tarkari recipe step debjanir rannaghar
    Bhaja Moshla

    dry roast and ground cumin seed, bay leaf, red chili, and fennel seed to make bhaja moshla

    %bengali labra tarkari recipe step debjanir rannaghar

    cut potato, sweet potato, pumpkin, radish, and eggplant into cubes; cut beans into pieces.

    %bengali labra tarkari recipe step debjanir rannaghar
    spinach

    roughly chop spinach

    %bengali labra tarkari recipe step debjanir rannaghar
    tempering the spices

    temper mustard oil with bay leaf, red chili, and Bengali panch phoron

    %bengali labra tarkari recipe step debjanir rannaghar
    %bengali labra tarkari recipe step debjanir rannaghar

    Add potatoes, sweet potatoes, and pumpkin and fry for 3-4 minutes

    Add remaining veggies except for spinach and fry

    %bengali labra tarkari recipe step debjanir rannaghar
    %bengali labra tarkari recipe step debjanir rannaghar

    Now add turmeric powder, red chili powder, cumin powder, salt, and sugar, and mix and cook

    Add coconut paste and ginger paste mix

    %bengali labra tarkari recipe step debjanir rannaghar
    %bengali labra tarkari recipe step debjanir rannaghar

    Add Spinach

    Mix and cook till veggies soften

    %bengali labra tarkari recipe step debjanir rannaghar
    %bengali labra tarkari recipe step debjanir rannaghar

    Now add ghee

    Add Bhaja Moshla

    %bengali labra tarkari recipe step debjanir rannaghar
    %bengali labra tarkari recipe step debjanir rannaghar

    Now add some more coconut paste and mix

    Serve labra hot with steamed rice

    Here's how I cook Labra at Debjanir Rannaghar!

    Recipe Card

    %Bengali Labra Tarkari Recipe debjanir rannaghar
    Print Pin

    Labra | Bengali Labra Tarkari

    Labra is a classic Bengali Vegetarian dish cooked without onion and garlic

    Course Side Dish
    Cuisine Bengali
    Keyword Bengali Labra Recipe, Bhoger Labra, Debjanir Rannaghar, Labda recipe, Labra Torkari recipe
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 6 Portions
    Calories 240kcal
    Author Debjani Chatterjee Alam
    Cost Rs 200

    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 Tsp. Panch Phoron
    • ¼ Tsp. Hing/ Asafoetida

    To make spice paste!

    • 1 Tsp. Turmeric powder
    • 1 Tsp. Red Chili powder
    • 1 Tsp. Cumin powder
    • 1 Tbsp. Sugar
    • 1 Tsp. Salt or to taste
    • 1 Tbsp. Ginger Paste
    • 1 tablespoon Mustard Oil

    To make Bhaja Moshla:

    • ½ Tsp. Cumin seed
    • 1 Dry Chili
    • 1 Bay Leaf
    • ¼ Tsp. Fennel Seed

    Other:

    • 2 Tbsp. Mustard Oil
    • 2 Tbsp. Ghee
    Get Recipe Ingredients

    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.
    •  
    • %Labra Tarkari Recipe

    Notes

    • You may skip Tomato and Spinach completely.
    • Ghee can also be substituted with some more mustard oil or Only ghee can be used in making Labra.
    • Some people fry the veggies beforehand, however, I prefer cooking the veggies together.

    Nutrition

    Serving: 100g | Calories: 240kcal | Carbohydrates: 27.1g | Protein: 4.2g | Fat: 14.1g | Saturated Fat: 5.5g | Cholesterol: 11mg | Sodium: 470mg | Fiber: 7.4g | Sugar: 9.2g

    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 dolonchttrj@gmail.com. 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!

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    1. Ridhima Banerjee says

      October 13, 2021 at 2:13 am

      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...

      Reply
      • Debjani says

        October 17, 2021 at 12:00 am

        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.

        Reply

    Meet Debjani

    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.

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