How to Prepare Labra in Assamese Style From Leftover Vegetables

How to Prepare Labra in Assamese Style
How to Prepare Labra in Assamese Style

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? 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.

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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.

Course Main Course
Cuisine Assamese, Indian
Keyword easy to cook, vegan, veggies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Author Ranjeeta Nath Ghai

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

  • ½ eggplant – chopped
  • 2 medium carrots – chopped
  • tsp panch phoron
  • 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)

Instructions

  1. Take a deep bottomed pan in which all the vegetables will fit and wash thoroughly.

  2. Heat oil and temper it with panch phoron, ginger, bay leaf and the chillies.

  3. Then add all the vegetables one by one and saute it for 2-3 minutes.

  4. 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.

  5. Add more water IF needed.

  6. Keep stirring it every 3-4 minutes to check. The water should all evaporate and the vegetables should all mix together.

Related post: Learn How To Cook Split Chickpea Dal Assamese Style

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.
Quick Overview
How to Prepare Labra in Assamese Style

Recipe Name: How to Prepare Labra in Assamese Style

Author: Ranjeeta Nath Ghai

Description: Assamese Style Labra from leftover vegetables is a classic Bengali dish which is a mix of different vegetables delicately flavored with panch phoron, little bit of ginger and really brings out the flavor of the vegetable.

Preperation time: 15M

Cook Time: 15M

Total Time: 30M

Type: entree

Recipe Yield: 8 servings

Recipe Ingredients: ¼ pumpkin – chopped, Spinach (Palak) 1cup, 1 cup Malabar Spinach / Creeping Spinach (Pui saag), 2 potatoes - skinned and chopped, 3-4 radish - chopped, ½ eggplant - chopped, 2 medium carrots - chopped, 1/4 medium cauliflower - chopped in small florets, 1 bay leaf, 1½ tsp panch phoron (panch phoron is a mix of five spices: fenugreek, mustard, cumin, nigella and fennel seeds), 1 ½ tsp ginger - grated, 1 green chilli, 1 dry red chilli, ¼ tsp turmeric powder, ¼ tsp cumin seed powder, ¼ tsp sugar, salt to taste, 1 tablespoon oil, up to 1/4 cup water, bunch of cilantro - chopped for garnish (optional),

Recipe Instructions: 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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