Labra
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Labra is a traditional Bengali mixed vegetable stew that is the inseparable companion to Khichuri. It is a rustic, slightly sweet, and non-spicy dish cooked with a variety of seasonal vegetables including pumpkin, eggplant, radish, and potatoes. The unique character of Labra comes from the use of 'Panch Phoron' (five-spice mix) and mustard oil. The vegetables are slow-cooked until they become soft and partially mashed, creating a thick and soulful consistency. It is a celebratory dish often served as part of temple offerings and festive feasts. The taste is earthy, satisfying, and deeply comforting. Best served with Bengali Khichuri or Luchi.
Ingredients
Cooking Instructions
Tips & Secrets
- Using mustard oil is essential for that authentic pungent Bengali aroma.
- Don't add any water; the pumpkin and eggplant provide enough moisture for slow cooking.
- Slow cooking is key; the vegetables should partially mash together to form a thick consistency.
- The touch of jaggery is important to highlight the natural sweetness of the pumpkin.
Nutritional Information(Per 250g)
180 kcal
4g
10g
22g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.