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%Bengali Labra Tarkari Recipe debjanir rannaghar

Labra | Bengali Labra Tarkari


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


Units Scale
  • 2 Potatoes
  • 1 Sweet Potato
  • 1 Eggplant
  • 1 Radish
  • 4 Broad Bean
  • 150g Pumpkin
  • 1/2 Spinach (completely optional)(chopped)
  • 1 Ridge Gourd
  • 5-6 florets Cauliflower
  • 1 Tomato (Optional)
  • 1/2 cup Coconut paste


  • 3 Bay leaves
  • 2 Dry Red Chillies
  • 1 Tsp. Panch Phoron
  • 1/4 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 Tbsp Mustard Oil

To make Bhaja Moshla:

  • 1/2 Tsp. Cumin seed
  • 1 Dry Chili
  • 1 Bay Leaf
  • 1/4 Tsp. Fennel Seed


  • 2 Tbsp. Mustard Oil
  • 2 Tbsp. Ghee


  1. Peel the skin of Potato, Sweet Potato, Radish, Pumpkin, and also Ridge Gourd.
  2. Cut all those into small cubes inclusive of Eggplant and Tomato as well.
  3. Now cut bread bean aka sim into small square pieces as well.
  4. If using chop spinach.

Bhaja Moshla:

  1. Dry roast dry chili, bay leaf, fennel seed, and also cumin seed for 2 minutes on a flat pan.
  2. Make a coarse powder of the spices. One Tbsp. The powder will be used in making the Labda.

making of spice paste:

  1. 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!

  1. Heat oil in a pan and temper the oil with Bay leaf, red chili, and also panch phoron followed by asafoetida.
  2. Now add Potato followed by sweet potato and also pumpkin and cook for 3-4 minutes.
  3. Now add the rest of the veggies and give a thorough mix.
  4. Add the spice paste and mix thoroughly.
  5. Add coconut paste as well.
  6. Cover the pan with a lid and cook till the veggies soften.
  7. Veggies will release moisture and hence no need to add water.
  8. Adjust the spices if needed.
  9. It will take around 15-20 minutes to cook on a low flame the labda.
  10. Once done add Ghee followed by the Bhaja Moshla and give a generous mix.
  11. Serve Labra hot with Khichuri.
  12. The dish should be mushy and without curry.


%Labra Tarkari Recipe


  • 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.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


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

Keywords: Bengali Labra Recipe, Labda recipe, Labra Torkari recipe, Bhoger Labra, Debjanir Rannaghar

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