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    Bengali cuisine
    Gluten-free
    mixed vegetable curry
    Beginner
    For 4 people

    Bhoger Labra: A Festive Medley of Bengali Veggies


    Bhoger Labra is a traditional Bengali mixed vegetable curry prepared during festivals like Durga Puja. A medley of seasonal vegetables like pumpkin, potatoes, beans and cauliflower are simmered in a flavourful gravy tempered with Sunrise Panch Phoran spice and enriched with green chillies. This vegan dish is light yet satisfying, and pairs perfectly with steamed rice or luchi (Bengali puri). Making Labra is a great way to enjoy a variety of veggies in one delicious curry.

    Ingredients

    • Potato (peeled and chopped)

      1

    • Sweet Potato (peeled and chopped)

      1

    • Taro Root (peeled and chopped)

      100 g

    • Brinjal (chopped)

      1

    • Pumpkin (peeled and diced)

      100 g

    • Cauliflower (cut into florets)

      1

    • Cabbage (roughly chopped)

      1/2

    • Drumstick / Data (cut into pieces)

      1

    • Unripe Banana (peeled and sliced)

      1

    • Banana Stem (sliced)

      1 cup

    • Asparagus Beans / Borboti (cut into pieces)

      100 g

    • Sunrise Mustard Oil

      200 ml

    • Cumin Powder

      1 tsp

    • Sunrise Turmeric Powder

      1 tsp

    • Ginger Paste

      2 tsp

    • Dry Red Chillies

      2

    • Bay Leaves

      4

    • Green Chilies (slit)

      4

    • Sunrise Panch Phoran

      1 tsp

    • Salt & Sugar (as per taste)

      to taste

    Sunrise tip: For a richer taste, dry roast the spices for Bhaja Moshla until they turn a shade darker and release their aroma before grinding. This enhances their flavour.

     

    Steps

    Step 1: Prepare the vegetables

    Time: 20 minutes

    Wash, peel and chop all the vegetables into bite-sized pieces of similar size so they cook evenly.

    Keep the chopped veggies immersed in water for 5 minutes to prevent discolouration until ready to use.

     

    Step 2: Boil Taro Root

    Time: 5 minutes

    In a pan, add some water and bring the Taro root to a boil. Add some salt, take the boiled taro root out and keep them aside in a dish.

     

    Step 3: Fry Diced Brinjal & Temper the Oil

    Time: 5 minutes

    Heat Sunrise Mustard Oil in a large kadai or wok. Gently slide in the diced brinjal, fry them and take them out in a dish.

    Now, add the bay leaves, dry red chillies, Sunrise Panch Phoran and ginger paste. Let them splutter for a few seconds to release their aroma.

     

    Step 4: Add Remaining Veggies

    Time: 5 minutes

    Now add the pumpkin, flat beans, cauliflower, cabbage, unripe banana, potato, boiled taro root and sweet potato.

    Stir well to mix. Sauté the vegetables for 4-5 minutes on medium heat.

     

    Step 5: Add spices and seasonings

    Time: 15 minutes

    Add the Sunrise Turmeric powder, Sunrise Cumin powder and salt. Mix well to coat the vegetables evenly with the spices.

    Add some water and cover with a lid for 10 minutes on low heat.

     

    Step 6: Add Green Chillies and cook

    Time: 5 minutes

    Add the green chillies, fried brinjal pieces and some more water. Stir to combine.

    Cover with a lid and cook on low heat for 5 minutes until the veggies are tender but not mushy.

     

    Step 7: Final touches

    Time: 2 minutes

    Uncover the lid, turn off the heat and transfer the bhaja to a serving bowl.

    Serve piping hot with Bhoger Khichuri.

     

    Goes Best With

    • Accompaniment: Steamed rice or luchi (Bengali puri)