How to Prepare Labra in Assamese Style From Leftover Vegetables
How to clean fridge of the leftover vegetables!!!
Now that’s quite easy.
Foxed? Don’t be foxed just read on to see what I do.
How to Prepare Labra in Assamese Style From Leftover Vegetables?
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You know how it happens, I buy a bunch of different vegetables, cook a few and there is just a little bit of it sitting in the fridge for the next few days.
Before I know, there is a little bit of pumpkin, radish, potatoes, eggplant, etc in different bags.
I have perfect Assamese cuisine recipes just for you all. Assamese vegetarian dishes are absolutely mouthwatering and very simple to cook.
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I was in one of my cleaning moods and wanted to get rid of these little bags. So I decided to make labra.
Labra is a classic Assamese/Bengali dish which is a mix of different vegetables delicately flavored with panch phoron, a little bit of ginger and really brings out the flavor of the vegetable.
In my opinion, it is a superb way to use these leftover vegetables and if you ask me “you can make labra with anything you have in your fridge”.
It is best served with hot khichdi and a pat of desi ghee.
How to Prepare Labra in Assamese Style
Tired of all the accumulating veggies in your fridge? Then go for this recipe and feel like a kitchen queen.
I have perfect Assamese cuisine recipes just for you all. Assamese vegetarian dishes are absolutely mouthwatering and very simple to cook.
Ingredients
- ¼ pumpkin – chopped
- 1 cup Spinach (Palak)
- 1 cup Malabar Spinach / Creeping Spinach (Pui saag)
- 2 potatoes – skinned and chopped
- 3-4 radish-chopped<br /><br />
- ½ eggplant – chopped
- 2 medium carrots – chopped
- 1½ tsp panch phoron
- 1½ tsp ginger- grated
- 1 tsp dry chilli
- 1 tsp green chilli
- ¼ tsp turmeric powder
- ¼ tsp cumin seed powder
- ¼ tsp sugar
- salt to taste
- 2-3 tsp mustard oil
- ¼ cup water
- bunch cilantro – chopped for garnish (optional)
Method
- Take a deep bottomed pan in which all the vegetables will fit and wash thoroughly.
- Heat oil and temper it with panch phoron, ginger, bay leaf and the chillies.
- Then add all the vegetables one by one and saute it for 2-3 minutes.
- Add the turmeric powder, cumin seed powder, salt and water and let it cook on medium-low heat on closed lid for 10-12 minutes.
- Add more water IF needed.
- Keep stirring it every 3-4 minutes to check. The water should all evaporate and the vegetables should all mix together.
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Handy Tips
- Tastes best with khichdi.
- Remember to wash the leafy vegetables thoroughly.
- Orka/lady finger and colocasia not to be used.
- Mustard oil is the best oil for optimum flavor.
