Labra | Bengali Labra Tarkari - Debjanir Rannaghar

%Bengali Labra Tarkari Recipe debjanir rannaghar

Print Pin

5 from 2 votes

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

Cook Time 20

Total Time 30

Servings 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 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

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.

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