Photograph of the finished Labra

India · Rau củ hầm ngọt dịu Labra

Labra

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 1.8 lb
  • Photograph of Pumpkin Pumpkin 1.3 lb
  • Photograph of Sweet potato Sweet potato 1.1 lb
  • Photograph of White radish White radish 14.1 oz
  • Photograph of Bengal panch phoron Bengal panch phoron 0.8 oz
  • Photograph of Peas Peas 8.5 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Mustard oil Mustard oil ⅔ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking