Kusha Kapila Tries The Bengali Veggie Labra For The First Time, Know About This Vegan Delicacy

Not just macher jhol and kosha mangsho, Bengali cuisine has many vegetarian delicacies too that are packed with nutrition and taste. Recently, actor and social media influencer, Kusha Kapila posted a story on her Instagram about trying the traditional mixed veg dish labra for the first time. With a shot of the Bengali dish, she wrote, "last week, at @thestorytellerindia's home, his mother mentioned a Bengali dish Labra that piqued my interest. She said it is very tasty and that I should try it. They were kind enough to send it over and IT IS ONE OF THE BEST MIX VEG I have had. My love for sabzi continues to grow and labra has solidified its spot in my kitchen. I will learn how to make it stat."

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What Is Labra

This celebrated Bengali item is not just your regular mixed vegetable dish. It holds a special place in the hearts of Bengalis, particularly during festivals like Durga Puja and Kali Puja. Also known as 'bhoger labra,' this dish is traditionally offered to the Gods as part of the "bhog" or offerings made during religious ceremonies. It's the simplicity and soulful taste of labra that makes it a must try for every vegetarian. Unlike other mix veg dishes, it is made without onion and garlic and Bengali spice mixes like panch phoron (Bengali five-spice blend) and bhaja masala (dry-roasted spices), alongside mustard oil and ghee takes the centre stage in preparing labra.

Key Ingredients Of Labra

Traditionally, labra are made with a variety of vegetables like sweet potatoes, pumpkin, brinjal, radish and banana stem, also known as thor. The addition of thor not only brings a unique texture but also connects with the deep-rooted Bengali tradition of utilising every part of the banana plant in cooking. The veggies used in labra mainly depend on the season like during winter, hardier vegetables like cauliflower, radish and banana stem are common. In summer, pumpkins and ridge gourd join the mix and the inclusion of sweet potatoes and radish adds sweetness. Labra pairs best with bhoger khichuri, a special type of khichdi made during religious offerings. The combination of soft, flavourful khichuri with spiced vegetables makes for a soul-satisfying meal.

Bengali Labra Recipe

Ingredients:

• 2 potatoes, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 eggplant, cubed
• 1 radish, peeled and cubed
• 4 broad beans (sim), cut into small pieces
• 150g pumpkin, peeled and cubed
• 1/2 ridge gourd, peeled and cubed
• 5-6 cauliflower florets
• 1 tomato (optional), chopped
• 1/2 cup coconut paste
• 1/2 cup chopped spinach (optional)

Tempering:

• 3 bay leaves
• 2 dry red chillies
• 1 tsp panch phoron
• 1/4 tsp hing

Spice Paste:

• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp ginger paste
• 1 tbsp mustard oil

Bhaja Masala (roasted spice mix):

• 1/2 tsp cumin seeds
• 1 dry chilli
• 1 bay leaf
• 1/4 tsp fennel seeds

Other:

• 2 tbsp mustard oil
• 2 tbsp ghee

Method

• Peel and cube the potatoes, sweet potato, radish, pumpkin, and ridge gourd. Cube the eggplant and tomato. Cut the broad beans into small pieces and chop the spinach if using.
• Dry roast cumin seeds, dry chilli, bay leaf, and fennel seeds for about 2 minutes. Once roasted, grind into a coarse powder. You will use 1 tablespoon of this powder for the Labra.
• In a bowl, mix ginger paste, mustard oil, turmeric, red chili, cumin powder, sugar, and salt into a thick paste.
• Heat mustard oil in a pan. Add the bay leaves, dry red chili, and panch phoron for tempering. Once they release their aroma, add a pinch of hing.
• Add the potatoes, sweet potato, and pumpkin, and stir-fry for 3-4 minutes.
• Add the remaining vegetables and mix well.
• Stir in the prepared spice paste and the coconut paste, ensuring everything is coated.
• Cover the pan and cook on low heat, allowing the vegetables to soften in their own moisture. No need to add water.
• Adjust spices to taste and cook for 15-20 minutes until the vegetables become soft and mushy.
• Once done, add ghee and the prepared Bhaja Masala, stirring gently to incorporate. Serve labra hot with khichuri.