How to Make Labra Tarkari

Abhijit Author

By Abhijit

Last Updated Aug 29, 2022


How to Make Labra Tarkari/Bengali Style Labra Recipe / Mix Vegetable

How to Make Labra Tarkari

Step by step today I will Share How to Make Labra Tarkari/Bengali Style Labra Recipe / Mix Vegetable. Labra is a traditional Bengali vegetarian curry, a delightful mix of different varieties of vegetables cooked together with very less spices. This may be cooked during the auspicious Durgastami, Saraswati Puja, and Lakshmi Puja. The main vegetables that are used in this dish are Pumpkin, potato, sweet potato, and Brinjal. On many Bengali Puja pandals, Labra is served along with Khichuri. By using Punch phoron (It comprises mouri (fennel seeds), methi (fenugreek seeds), Kalo jeera (black cumin seeds), jeera (cumin seeds), and a typically Bengali spice, called radhuni) the taste of Labra becomes unique.

How to Make Labra Tarkari

Equipment required

  1. Frying pan/ Kadai
  2. Blender to blend coconut paste and ginger paste
  3. Spatula
  4. Bowls

Ingredients

  1. Oil-2 tbsp
  2. Punch phoron (It comprises mouri (fennel seeds), methi (fenugreek seeds), Kalo jeera (black cumin seeds), jeera (cumin seeds), and a typically Bengali spice, called radhuni)-1 tbsp
  3. Potato-2
  4. Taro-2
  5. Pumpkin -6-7 big pieces/200 gm
  6. Radish-100 gm
  7. Pointed gourd-2
  8. Raw banana-1
  9. Cabbage (chopped)-2 cups
  10. yardlong bean/Borboti-4-5/100 gm
  11. Carrot-1
  12. Ridge gourd-1/150 gm
  13. Eggplant/begun-1(small)
  14. Mocha/Banana flower (chopped)-1 cup/50 gm
  15. Coconut paste-1/2 cup
  16. Spicy paste-1/2 cup (Ginger-1/2 inch, Red whole chili-2, Turmeric -1 tbsp)
  17. Bhaja masala-1 tbsp (blended roasted cumin seeds, fennel seeds, coriander seeds, and cardamom, the ratio are 1:1:1 and 2 cardamoms)
  18. Sugar-1/4 tbsp
  19. Salt to taste

How to Make Labra Tarkari/Bengali Style Labra Recipe / Mix Vegetable

Clean, cut all the vegetables into big dice shapes,s and wash all of them.

Heat 2 tbsp oil in a pan

Labra Tarkari step1
  • Add 1 tbsp panchphoron for tempering
Labra Tarkari step1A

Add curry cut two potatoes

Labra Tarkari step2

Now add the taro and stir them

Labra Tarkari step3
Labra Tarkari step3A

After 3-4 minutes add pumpkin and stir them (as potato and taro take more time to cook compared to other veggies)

Labra Tarkari step4

Add radish and pointed gourd

Labra Tarkari step5

Stir them for 2 minutes

Labra Tarkari step6

Now add the raw banana

Labra Tarkari step7

Add cabbage and borboti/ yard long bean and stir them

Labra Tarkari step8

Now add carrot and ridge gourd

Labra Tarkari step9
Labra Tarkari step10

Add brinjal/eggplant and mocha/ banana blossom and mix them

Labra Tarkari step11
Labra Tarkari step12

Now add the coconut paste and mix well

Labra Tarkari step13

Add the Spicy paste-1/2 cup (Ginger-1/2 inch, Red whole chili-2, Turmeric -1 tbsp)

Labra Tarkari step14

Add salt and sugar

Labra Tarkari step15

Sauté them for 2-3 minutes and add cover the lid and allow them to cook for 10 minutes in low flame.

Labra Tarkari step16
Labra Tarkari step17

After 5 minutes open the lid and add 1 tbsp Bhaja masala and again cover the lid

Labra Tarkari step18

Open the cover and check if the Labra is cooked or not, if not then add 1 cup of water and cover the lid for 4-5 minutes more

Labra Tarkari step19

If well cooked then mix them well and transfer them to a serving plate and serve hot with Khichuri or rice

Labra Tarkari step20

How to Make Labra Tarkari

How to Make Labra Tarkari

Atraditional Bengali vegetarian curry, Labra is a delightful mix of differentvarieties of vegetables cooked together with very less spices. This may becooked during the auspicious Durgastami, Saraswati Puja, and Lakshmi Puja. Themain vegetables that are used in this dish are Pumpkin, potato, sweet potato,and Brinjal. On many Bengali Puja pandals, Labra is served along with Khichuri.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Bengali
Servings 4
Calories

Equipment

  • Blender to blend coconut paste and ginger paste
  • Spatula
  • A kadai or a fry pan
  • bowls

Ingredients
  

  • 2 tbsp oil
  • 2 Potato
  • 2 Taro
  • 200 gm pumpkin
  • 100 gm Radish
  • 2 pointed gourd/potol
  • 1 Raw banana
  • 2 cup cabbage
  • 100 gm yardlong bean/Borboti
  • 1 carrot
  • 1 ridge gourd
  • 50 gm Mocha/Banana flower(chopped)
  • 1/2 cup coconut paste
  • Spicy paste-1/2 cup (Ginger-1/2 inch, Red wholechili-2, Turmeric -1 tbsp)
  • Bhaja masala-1 tbsp (blended roasted cuminseeds, fennel seeds, coriander seeds and cardamom, the ratio are 1:1:1 and 2cardamoms)
  • salt
  • 1/4 tbsp sugar
  • 1 Eggplant/brinjal( small slice cut)
  • 1 tbsp  Punch phoron (It comprises mouri (fennel seeds),methi (fenugreek seeds), Kalo jeera (black cumin seeds), jeera (cumin seeds), and a typically Bengali spice,called radhuni) 1 tbsp

Instructions
 

  • Clean, cut all the vegetables in big dice shape, andwash all them.
  • Heat 2 tbsp oil in a pan
  • Add curry cut two potatoes
  • Now add the taro and stir them
  • After 3-4 minutes add pumpkin and stir them (as potato and taro take more time to cook compare to other veggies)
  • Add radish and pointed gourd
  • Stir them for 2 minutes
  • Now add the raw banana
  • Add cabbage and borboti/ yard long bean and stirthem
  • Now add carrot and ridge gourd
  • Add brinjal/egg plant and mocha/ bananablossom and mix them
  • Now add the coconut paste and mix well
  • Add the Spicy paste-1/2 cup (Ginger-1/2 inch, Red wholechili-2, Turmeric -1 tbsp)
  • Add salt and sugar
  • Sauté them for 2-3 minutes and add cover the lid and allowthem to cook for 10 minutes in low flame.
  • After 5 minutes open the lid and add 1 tbsp Bhaja masala andagain cover the lid
  • Open the cover and check the Labra is cooked or not
    if not then add 1 cup water and cover the lid for 4-5minutes more
  • If well cooked then mix them well and transfer them to aserving plate and serve hot with Khichuri or rice

Video


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