Labra

Method

1. 1 Fry panch phoron in hot mustard oil for 40 seconds until the seeds pop.
2. 2 Add the grated ginger and turmeric and stir for 60 seconds, then add the pumpkin, sweet potato, and radish.
3. 3 Sauté for 6 minutes, then add shredded cabbage and peas.
4. 4 Cover and cook for 20 minutes using the steam from the vegetables, adding only 80 ml of water if the pot is dry and burnt.
5. 5 Mash some of the pumpkin to thicken the sauce; labra should be thick and not runny like chorchori.
6. 6 Add palm sugar at the end for the characteristic mild sweetness of this Bengali feast.

With an appliance

• Microwave 37 min

  Replace step 4: Transfer the vegetables to a large bowl with a loosely fitting lid and microwave at 800W for 12 minutes, stirring gently once at minute 6; reduce heat for about 8 minutes, allowing the steam to soften the vegetables evenly without needing to monitor the bottom of the pan for dryness. Step 5: Mash some of the pumpkin after microwave to give the dish a thicker consistency.